Nitrate & Nitrite Free Rosemary-Garlic Braised Beef Short Ribs
Braised short ribs are the kind of deeply satisfying, fall-off-the-bone comfort food that usually comes loaded with cured or processed ingredients — but every component here is clean and carefully chosen. The braising liquid is built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos, delivering rich, complex flavor without relying on anything cured, smoked, or preserved with additives. Turmeric and ginger in the dry rub add warmth and depth, while fresh rosemary, thyme, and smashed garlic perfume the whole pot as it slowly braises low and slow in the oven. Searing the ribs in coconut oil first builds that gorgeous, mahogany crust that makes the finished dish look and taste like something from a serious restaurant kitchen. The long braise — somewhere between two and a half to three hours — transforms tough, collagen-rich short ribs into meat so tender it practically melts when you look at it. Spooned back over the ribs, the reduced braising liquid becomes a glossy, savory sauce that ties everything together beautifully. A scatter of fresh parsley at the end brightens the whole plate and makes it feel just a little bit fancy.
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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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