Dairy Free Rosemary-Garlic Braised Beef Short Ribs
Braised short ribs are the kind of dish that makes a whole house smell incredible, and this version delivers deep, slow-cooked richness without a drop of butter, cream, or any dairy whatsoever. The secret is in the braising liquid — pomegranate juice and apple cider vinegar bring a bright, slightly tangy backbone that balances the savory bone broth and coconut aminos beautifully, while fresh rosemary and thyme do the heavy aromatic lifting. Coconut oil handles the searing, giving the ribs that gorgeous mahogany crust before they ever hit the oven. After a long, low braise, the meat becomes so tender it practically slides off the bone on its own. Turmeric and ginger in the dry rub add warmth and complexity without overwhelming the beefy, herb-forward flavor that makes this dish so satisfying. It's the kind of recipe that feels genuinely luxurious — the sort of thing you'd expect to see finished with a rich butter sauce — yet every component here is completely plant-based in its fats and free from dairy at every step. Scatter a little fresh parsley over the top before serving and you've got a centerpiece-worthy plate that nobody at the table will believe came together so cleanly.
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Learn more →Ingredients
4 servings
- 8 bone-in beef short ribs (about 4 lb total)
- 1 ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 6 cloves garlic, smashed and peeled
- 2 medium carrots, cut into 1-inch pieces
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 cup pomegranate juice (100% juice, no added sugar)
- 2 tbsp apple cider vinegar
- 2 cups bone broth (homemade or aip-compliant brand, no pepper or additives)
- 1 tbsp coconut aminos
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the short ribs completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the ribs.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the short ribs for 3–4 minutes per side until deeply browned on all four sides, then transfer to a plate. Pour off all but about 1 tablespoon of fat from the pot.
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