Oats Free Rosemary-Garlic Braised Beef Short Ribs
Braised beef short ribs are the kind of low-and-slow centerpiece that makes an ordinary evening feel like a special occasion, and this version delivers deep, layered flavor without a single grain in sight. The ribs get rubbed with sea salt, turmeric, and ginger before being seared in coconut oil until they develop a serious mahogany crust — that step alone is worth the effort. From there, pomegranate juice, apple cider vinegar, bone broth, and coconut aminos build a braising liquid that is tangy, rich, and subtly sweet, with fresh rosemary and thyme doing the aromatic heavy lifting. After nearly three hours in a low oven, the meat pulls away from the bone with zero resistance and the braising liquid reduces into something you'll want to spoon over absolutely everything on the plate. For anyone navigating grain-free eating, this recipe is a natural fit — every ingredient is straightforward and easy to verify, with no hidden fillers or thickeners to worry about. The carrots and onion soften into the sauce and become little flavor bombs in their own right, making this a complete, satisfying dish that needs nothing more than a scatter of fresh parsley to finish.
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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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