Lactose Free Rosemary-Garlic Braised Beef Short Ribs
Braised short ribs have a reputation for being rich and indulgent, but dairy has never actually been part of what makes them great — and this recipe leans hard into that truth. The magic here comes from a deeply savory braising liquid built on bone broth, pomegranate juice, coconut aminos, and apple cider vinegar, which slowly transforms into something glossy, complex, and almost impossibly good. Coconut oil handles the searing duties, giving the ribs a gorgeous mahogany crust before they ever hit the oven. Rosemary, thyme, smashed garlic, and a whisper of turmeric and ginger layer in warmth and fragrance that fill the kitchen for hours. After a long, low braise, the meat pulls away from the bone with zero resistance and drinks up every drop of that braising liquid. The carrots and onion soften into the sauce, and a handful of fresh parsley at the end cuts through the richness just enough. This is the kind of centerpiece dish that looks and tastes like you spent all day on it — because, honestly, you kind of did, and it was absolutely worth it.
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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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