Pregnancy Friendly Rosemary-Garlic Braised Beef Short Ribs
Few things hit as deeply satisfying as fall-off-the-bone braised beef, and this slow-cooked Dutch oven version delivers exactly that kind of rich, deeply flavored comfort. The seasoning blend of turmeric, ginger, and sea salt gives the ribs a warm, aromatic crust before they even hit the pot, and the combination of pomegranate juice, bone broth, and fresh rosemary creates a braising liquid that's genuinely complex without relying on anything you'd need to second-guess during pregnancy. Every ingredient here is straightforward and intentional — coconut aminos instead of soy sauce, 100% pomegranate juice with no added sugar, and a clean bone broth free of additives or pepper. That kind of ingredient transparency matters when you're cooking for two and want to feel confident about what's going into the pot. The long, low braise also ensures the beef reaches a safe internal temperature well above the recommended threshold, so you get both safety and melt-in-your-mouth texture in the same dish. Carrots and garlic soften into the braising liquid and get spooned right over the top, making this a complete, nourishing plate with minimal extra effort. It's the kind of meal that feels celebratory but is honestly just a matter of layering good ingredients and letting the oven do the work.
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Learn more →Ingredients
4 servings
- 8 bone-in beef short ribs (about 4 lb total)
Ingredient noteCook all meat thoroughly when pregnant.
- 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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