Pistachio Free Rosemary-Garlic Braised Beef Short Ribs
Rich, fall-off-the-bone braised short ribs feel like the kind of dish that takes serious skill, but this recipe is genuinely approachable and deeply rewarding. The ribs get a fragrant rub of sea salt, turmeric, and ginger before being seared in coconut oil until they develop a gorgeous, mahogany crust — that step alone builds enormous flavor. Pomegranate juice, apple cider vinegar, bone broth, and coconut aminos form a braising liquid that is tangy, savory, and slightly sweet all at once, with rosemary and thyme weaving through every bite. After a long, slow oven braise, the meat becomes so tender it practically melts away from the bone, and the vegetables soak up all that incredible depth. Every ingredient here is straightforward and whole-food-based, so there's no need to scrutinize labels for hidden additives or worry about cross-contact from shared processing facilities. A scatter of fresh parsley at the end adds a bright, herby finish that cuts through the richness beautifully. This is the kind of centerpiece dish that makes a table go quiet in the best possible way.
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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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