Gluten Free Rosemary-Garlic Braised Beef Short Ribs
Few things satisfy like fall-off-the-bone short ribs, and this slow-braised version delivers that deep, rich comfort without a single grain of gluten in sight. The braising liquid is built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — ingredients that bring serious complexity while keeping everything naturally free of wheat and gluten-containing additives. Turmeric and ginger in the dry rub add warmth and color before the ribs even hit the pan, and a hard sear in coconut oil locks in that gorgeous crust. Fresh rosemary and thyme steep into the liquid during the long oven braise, perfuming the whole dish with herby, savory depth. The result is meat so tender it pulls away from the bone with zero resistance, surrounded by soft carrots and a glossy, flavor-packed sauce you'll want to spoon over everything. For anyone navigating a gluten-free kitchen, this recipe is a reminder that "restricted" doesn't have to mean restrained — this is the kind of showstopper you'd proudly serve to any crowd.
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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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