Lupin Free Rosemary-Garlic Braised Beef Short Ribs

Total time3 hr 35 min

Prep time20 min

Cook time3 hr 15 min

4.5

(24)

Lupin Free Rosemary-Garlic Braised Beef Short Ribs

Braised beef short ribs are the kind of deeply satisfying, fall-off-the-bone comfort food that feels like it took serious culinary skill — and honestly, this version delivers exactly that. The ribs are rubbed with sea salt, turmeric, and ginger before getting a hard sear in coconut oil, building a rich, caramelized crust that sets the whole dish up for success. From there, pomegranate juice, apple cider vinegar, bone broth, and coconut aminos create a braising liquid that is tangy, savory, and just a little sweet, with rosemary and thyme weaving through every bite. Lupin flour and lupin-based additives have quietly crept into a surprising number of packaged broths, sauces, and seasoning blends, so cooking from scratch with clean, whole ingredients like these is the most reliable way to keep a dish genuinely safe. Everything here — the aromatics, the herbs, the carefully chosen liquids — is straightforward and easy to verify at the store. After a long, slow braise in the oven, the meat becomes so tender it practically melts into the glossy, vegetable-studded sauce spooned over the top. Serve it as-is or alongside your favorite simple sides, and don't skip the fresh parsley — it brightens the whole plate beautifully.

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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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