Gelatin Free Rosemary-Garlic Braised Beef Short Ribs
Slow-braised beef short ribs are the kind of deeply satisfying, pull-apart comfort food that feels like it took serious culinary skill — and honestly, it kind of does, but the oven does most of the heavy lifting here. The ribs get rubbed with sea salt, turmeric, and ginger before being seared in coconut oil until they're deeply browned on every side, building a rich, caramelized crust that forms the backbone of the whole dish. From there, pomegranate juice, apple cider vinegar, coconut aminos, and bone broth create a braising liquid that is sweet, tangy, and savory all at once — no wine, no thickeners, no hidden additives. Fresh rosemary, thyme, smashed garlic, and chunks of carrot round out the aromatics, filling your kitchen with a scent that is genuinely hard to resist for three hours. Many braised meat recipes rely on gelatin packets or store-bought stocks loaded with stabilizers and mystery ingredients, but this one keeps things clean — just a quality bone broth and real whole-food components doing all the work naturally. The result is fork-tender meat that practically slides off the bone, bathed in a glossy, herb-scented pan sauce you'll want to spoon over everything on the plate. A scatter of fresh parsley at the end adds a bright finish to what is otherwise a deeply rich, slow-cooked centerpiece.
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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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