Honey Free Rosemary-Garlic Braised Beef Short Ribs
These braised beef short ribs are the kind of low-and-slow centerpiece that makes the whole house smell incredible — deeply savory, fall-off-the-bone tender, and built on a braising liquid that's genuinely complex without a drop of sweetener. Pomegranate juice brings a rich, fruity depth alongside apple cider vinegar and coconut aminos, so the sauce has that sweet-tart backbone you'd expect from a classic braise, entirely from whole-food sources. Many braised rib recipes sneak in honey or sweetened condiments to balance the acidity, but every ingredient here earns its place without any added sugars in disguise. The short ribs are rubbed with turmeric and ginger before getting a hard sear in coconut oil, which builds a gorgeous crust and layers of flavor before the oven even enters the picture. Fresh rosemary, thyme, smashed garlic, and carrots round out the braise, making the finished sauce something you'll want to spoon over everything on the plate. After nearly three hours in a covered Dutch oven at 325°F, the meat pulls away from the bone with zero resistance — no knife required. Scatter a little fresh parsley over the top before serving and you've got a showstopper that's as weeknight-friendly in effort as it is dinner-party-worthy in results.
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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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