Legume Free Rosemary-Garlic Braised Beef Short Ribs
Braised short ribs are the kind of dish that makes a whole house smell incredible, and this version delivers deep, slow-cooked richness without a single legume in sight. The ribs get a warm spice rub of turmeric and ginger before being seared hard in coconut oil, building a crust that locks in serious flavor before the oven even comes on. What really sets this braise apart is the braising liquid — pomegranate juice and apple cider vinegar bring a bright, slightly tart backbone that balances the richness of the beef and bone broth beautifully. Rosemary, thyme, smashed garlic, and carrots round everything out, making the pot smell like something a very talented grandmother has been tending all afternoon. Coconut aminos add a subtle savory depth without any soy, which is a quiet win for anyone navigating ingredient labels carefully. After nearly three hours in a low oven, the meat pulls away from the bone with zero resistance and drinks up every bit of that glossy, herb-scented liquid. Spoon the braising juices and soft carrots right over the top, and you have a centerpiece-worthy dinner that requires almost no fuss once the pot goes in.
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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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