Braised beef short ribs are the kind of dish that makes a whole house smell incredible, and this version delivers deep, slow-cooked flavor without a single grain in sight. Every ingredient here is naturally free of rye — from the coconut oil used for searing to the coconut aminos that add a subtle savory depth in place of conventional soy sauce. The braising liquid is genuinely special: pomegranate juice and apple cider vinegar bring a bright, slightly tangy backbone that balances the richness of bone-in short ribs braised low and slow for nearly three hours. Fresh rosemary, thyme, smashed garlic, and a rub of turmeric and ginger layer in warmth and complexity that tastes like it took far more effort than it actually did. The result is fork-tender meat that practically falls from the bone, bathed in a glossy, vegetable-studded sauce you'll want to spoon over everything on the plate. It's a showstopper for a weekend dinner or a special occasion, and the fact that it sidesteps common grain-based thickeners or additives makes it just as practical as it is impressive.
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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.
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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