Paraben Free Rosemary-Garlic Braised Beef Short Ribs
These slow-braised short ribs are the kind of deeply satisfying, fall-off-the-bone comfort food that makes the whole house smell incredible for hours. The seasoning blend of turmeric and ginger gives the meat a warm, aromatic crust before it even hits the pot, and the combination of pomegranate juice, apple cider vinegar, and bone broth creates a braising liquid that is rich, slightly tangy, and absolutely gorgeous. Every ingredient here is straightforward and clean — coconut oil, fresh rosemary and thyme, whole garlic cloves, real carrots — so you're not navigating a minefield of synthetic additives or preservatives that can sneak into store-bought sauces and seasoning packets. Coconut aminos steps in to add that savory depth without any of the questionable extras found in conventional condiments. The low-and-slow oven braise does all the heavy lifting, coaxing the collagen out of the bones and turning the meat impossibly tender while the vegetables soak up every bit of flavor in the pot. Finished with a spoonful of the glossy braising liquid and a scatter of fresh parsley, this is a showstopper dish that happens to be built entirely from whole, recognizable ingredients.
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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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