Mustard Free Rosemary-Garlic Braised Beef Short Ribs
Braised 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 get a fragrant rub of turmeric and ginger before being seared until deeply browned, building a rich, caramelized crust that makes the whole dish sing. Pomegranate juice and apple cider vinegar create a braising liquid that's tangy, slightly sweet, and complex, while rosemary, thyme, and smashed garlic round everything out with that classic slow-cooked depth. Coconut aminos step in to add a savory, umami-forward note without any of the condiments that can sneak mustard derivatives into an otherwise clean dish — a real win when you're navigating ingredient labels carefully. Everything goes low and slow in the oven until the meat pulls away from the bone with zero resistance, and the braising liquid reduces into a glossy, spoonable sauce that you'll want to pour over absolutely everything on the plate. A handful of fresh parsley at the end keeps it bright and a little elegant. This is the kind of recipe that makes a weekend afternoon feel completely worth it.
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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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