Nightshade 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 should require a long list of complicated ingredients — but this version keeps things clean and completely free of tomatoes, peppers, and other nightshade ingredients that can sneak into classic braise recipes. Instead of a tomato-based sauce, the braising liquid leans on pomegranate juice, apple cider vinegar, and bone broth to build a rich, tangy depth that is genuinely stunning. Turmeric and ginger in the dry rub add warmth and complexity without any of the usual suspects, while rosemary, thyme, and smashed garlic perfume the whole pot as it slowly works its magic in the oven. The sear on the ribs before braising is a non-negotiable step — those deeply browned edges are what give the finished dish its savory, almost caramelized backbone. Coconut aminos round out the braising liquid with a subtle umami note that you might not be able to place but will absolutely notice if it's missing. This is the kind of recipe that rewards patience: a low, slow oven does all the heavy lifting while your kitchen fills with an aroma that makes it very hard to wait. Serve it straight from the pot with the braising liquid spooned generously over the top, and nobody at the table will feel like they're missing a thing.
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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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