Macadamia Free Rosemary-Garlic Braised Beef Short Ribs
Rich, fall-off-the-bone short ribs don't have to come with a long list of questionable ingredients, and this slow-braised version proves it beautifully. The ribs are rubbed with sea salt, turmeric, and ginger before getting a deep, caramelized sear in coconut oil — that step alone builds the kind of flavor that makes the whole kitchen smell incredible. 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. Carrots and onion soften into the liquid as everything slowly transforms in the oven, giving you tender vegetables and a glossy, spoonable sauce without any fuss. Every single ingredient here is straightforward and easy to source, so there's no need to scan labels for hidden fillers, additives, or unwanted extras. The result is deeply satisfying comfort food that feels special enough for a dinner party but is genuinely hands-off once it goes into the oven. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes.
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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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