MSG Free Rosemary-Garlic Braised Beef Short Ribs
Braised short ribs are the kind of low-and-slow comfort food that feels like a special occasion even on a Tuesday, and this version delivers deep, rich flavor without a single packet of seasoning mix or store-bought sauce to worry about. That matters more than it sounds — many conventional braise recipes lean on bouillon cubes, Worcestershire sauce, or canned broths that quietly sneak in glutamates and additives. Here, every ingredient earns its place: a turmeric-and-ginger rub, smashed garlic, fresh rosemary and thyme, and a braising liquid built from pomegranate juice, apple cider vinegar, coconut aminos, and clean bone broth. The pomegranate juice is the secret weapon — it brings a subtle tartness and gorgeous color that makes the finished sauce taste like something from a restaurant kitchen. After a long, covered braise in a Dutch oven, the meat turns fall-off-the-bone tender and soaks up every bit of that aromatic liquid. Spoon the pan juices and soft carrots right over the ribs and finish with a handful of fresh parsley for a dish that looks as impressive 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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