Pecan Free Rosemary-Garlic Braised Beef Short Ribs
Braised short ribs are the kind of dish that makes a whole house smell incredible, and this version delivers deep, slow-cooked flavor from a handful of genuinely thoughtful ingredients. The ribs get rubbed with sea salt, turmeric, and ginger before being seared hard in coconut oil — that crust is where so much of the flavor starts. Pomegranate juice and apple cider vinegar build a braising liquid that's tangy and rich without leaning on wine or anything processed, while coconut aminos add a quiet savory depth. Fresh rosemary, thyme, and smashed garlic perfume the whole pot as it slowly does its thing in a low oven for nearly three hours. What comes out is fall-off-the-bone meat draped in a glossy, vegetable-studded sauce that tastes like you spent all day on it — because you kind of did, in the best way. Tree nut concerns are completely off the table here since every ingredient is straightforward and easy to verify, with no sauces or seasonings that typically sneak in unexpected additions. Finish with a scatter of fresh parsley and serve it straight from the pot for a dinner that genuinely impresses.
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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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