Eggless Rosemary-Garlic Braised Beef Short Ribs
These fall-off-the-bone short ribs are the kind of low-and-slow comfort food that makes the whole house smell incredible for hours. The ribs get rubbed with a warm blend of sea salt, turmeric, and ginger before being seared hard in coconut oil — that deep, caramelized crust is where so much of the flavor lives. From there, pomegranate juice, apple cider vinegar, bone broth, and coconut aminos build a braising liquid that's rich, slightly tangy, and genuinely complex without a single egg in sight. Fresh rosemary, thyme, smashed garlic, and sweet carrots round everything out as the Dutch oven does its slow, steady work in a 325°F oven. Because the whole dish relies on whole-food ingredients and a straightforward braise, there's no need to scan labels for hidden egg derivatives or worry about binders and emulsifiers sneaking in. The finished ribs pull away from the bone with zero resistance, and the braising liquid spooned right over the top acts as its own glossy, deeply savory sauce. A handful of fresh parsley at the end brightens the whole plate and makes it look as good as it tastes.
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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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