Mushroom Free Rosemary-Garlic Braised Beef Short Ribs
Braised beef 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 mushroom or mushroom-derived ingredient in sight. That matters more than it sounds — many braises and savory beef dishes lean on mushrooms or mushroom-based broths for umami depth, but here that savoriness comes entirely from bone broth, coconut aminos, and a long, patient braise in pomegranate juice and apple cider vinegar. The result is fall-off-the-bone tender meat wrapped in a glossy, slightly tangy braising liquid that tastes like it took far more effort than it did. Turmeric and ginger in the dry rub add warmth and complexity before the ribs even hit the pan, and the sear builds a crust that keeps all that flavor locked in through hours in the oven. Fresh rosemary and thyme do the heavy aromatic lifting alongside smashed garlic and sweet carrots, so every spoonful of braising liquid is worth drizzling generously over the top. This is genuinely impressive dinner-party food that also happens to be completely safe for anyone avoiding fungi at every level of the ingredient list.
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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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