Nutmeg Free Rosemary-Garlic Braised Beef Short Ribs
Braised short ribs are the kind of low-and-slow comfort food that fills your whole kitchen with an aroma that's almost impossible to resist, and this version delivers every bit of that magic. The spice rub leans on turmeric and ginger for warmth and depth, so there's absolutely no need for nutmeg — and you won't miss it for a single second. Pomegranate juice and apple cider vinegar bring a subtle sweet-tart complexity to the braising liquid that plays beautifully against the richness of the beef, while fresh rosemary and thyme keep everything grounded and herbaceous. Searing the ribs in batches before they go into the oven builds a deep, caramelized crust that makes the finished dish look and taste like something from a serious restaurant kitchen. After nearly three hours in a covered Dutch oven at 325°F, the meat becomes so tender it practically slides off the bone on its own. The braising liquid reduces into a glossy, savory sauce that gets spooned right back over the ribs alongside the softened carrots and onion — no extra thickening or fussing required. It's a genuinely impressive centerpiece that's far more approachable than it looks.
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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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