Hazelnut Free Rosemary-Garlic Braised Beef Short Ribs
Braised beef short ribs are the kind of low-and-slow comfort food that makes the whole house smell incredible, and this version delivers deep, layered flavor without a single nut in sight. The seasoning blend of turmeric and ginger gives the meat a warm, aromatic crust before it even hits the pot, and searing each rib until deeply browned builds a foundation of richness that carries through every bite. What really sets this braise apart is the braising liquid — pomegranate juice and apple cider vinegar bring a bright, slightly tangy sweetness that balances the savory bone broth and coconut aminos beautifully. Fresh rosemary and thyme do the heavy lifting on the herbal front, perfuming the whole pot as the ribs slowly surrender to fork-tender perfection in the oven. Tree nut allergies can make rich, restaurant-style braises feel off-limits when you're unsure about sauces or finishing oils, but every ingredient here is straightforward and easy to verify. The result is fall-off-the-bone meat bathed in a glossy, vegetable-studded sauce that needs nothing more than a scatter of fresh parsley to feel completely finished. This is the kind of dish you bring to the table and watch disappear.
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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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