Pork Free Rosemary-Garlic Braised Beef Short Ribs
Braised beef short ribs are the kind of dish that makes a whole house smell incredible, and this version delivers deep, slow-cooked richness without a single pork product in sight. The ribs are rubbed with a warm blend of sea salt, turmeric, and ginger before getting a hard sear in coconut oil — that step alone builds the kind of crust that makes braised meat worth every minute of effort. From there, pomegranate juice and bone broth do the heavy lifting, creating a braising liquid that's tangy, savory, and just a little sweet as it reduces around the meat. Fresh rosemary, thyme, smashed garlic, and carrots round out the pot, so the whole thing tastes like it came from a serious kitchen without requiring serious technique. After a long, low oven braise, the meat pulls away from the bone with almost no effort, and the braising liquid doubles as a glossy, flavor-packed sauce spooned right over the top. It's an impressive centerpiece for a dinner party or a deeply satisfying weekend cook that reheats beautifully the next day.
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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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