High Fructose Corn Syrup Free Rosemary-Garlic Braised Beef Short Ribs
Braised short ribs are the kind of deeply satisfying, fall-off-the-bone comfort food that feels like it took serious effort — and honestly, the oven does most of the heavy lifting here. The ribs get a fragrant rub of sea salt, turmeric, and ginger before a hard sear builds that gorgeous mahogany crust, and then everything slow-braises together in a rich, aromatic liquid built from 100% pomegranate juice, bone broth, and coconut aminos. That combination is where this recipe really shines for anyone avoiding high-fructose corn syrup: every single liquid ingredient is carefully chosen, with no sweetened shortcuts or mystery additives in sight. Store-bought braises and bottled sauces are notorious for sneaking in corn syrup solids, so building the braising liquid from scratch with clean, whole ingredients gives you full control over what ends up on the plate. Fresh rosemary, thyme, smashed garlic, and sweet carrots perfume the pot as it braises low and slow, and the result is a silky, herb-laced sauce that you'll want to spoon over absolutely everything. Finished with a scatter of fresh parsley and served straight from the Dutch oven, this is the kind of showstopper dish that belongs at a Sunday dinner table — no compromises required.
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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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