Rice Free Rosemary-Garlic Braised Beef Short Ribs
Fall-off-the-bone braised short ribs are one of those deeply satisfying meals that feel like a special occasion even on a weeknight, and this version delivers serious depth of flavor without a single grain in sight. The ribs get rubbed with sea salt, turmeric, and ginger before being seared in coconut oil until they're beautifully browned on all sides — that crust is where so much of the flavor lives. From there, pomegranate juice, apple cider vinegar, bone broth, and coconut aminos build a braising liquid that's rich, slightly tangy, and absolutely gorgeous once it reduces around the meat. Fresh rosemary, thyme, garlic, and carrots round everything out, making the whole Dutch oven smell incredible as it slowly works its magic in the oven. Because the dish is built entirely on whole, unprocessed ingredients, there's no need to scrutinize labels for hidden starch fillers or grain-based thickeners that often sneak into sauces and braises. The result is fork-tender beef in a glossy, herb-scented sauce that you'll want to spoon over every last bite — no rice, no fuss, no compromise on comfort.
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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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