Gut Friendly Rosemary-Garlic Braised Beef Short Ribs
Slow-braised short ribs are the kind of deeply satisfying comfort food that can feel off-limits when you're being mindful of what goes into your body — but this recipe is built from the ground up with gut health in mind. Every ingredient earns its place: bone broth lays a collagen-rich, nourishing foundation, while apple cider vinegar and coconut aminos add depth without any of the additives or preservatives hiding in conventional pantry staples. Turmeric and ginger bring their well-known anti-inflammatory properties right into the spice rub, so the benefits are baked in from the very first step. The pomegranate juice — 100% juice, no added sugar — gives the braising liquid a gorgeous ruby color and a subtle tartness that balances the richness of the beef beautifully. Fresh rosemary, thyme, and smashed garlic perfume the whole pot as it slowly does its thing in the oven, filling your kitchen with an aroma that makes the wait genuinely difficult. What comes out is fall-off-the-bone tender meat bathed in a glossy, herb-scented sauce that you'll want to spoon over everything on the plate. It's the rare dish that feels indulgent and restorative at the same time.
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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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