Seed Oil Free Rosemary-Garlic Braised Beef Short Ribs
Braised short ribs are one of those deeply satisfying cold-weather dishes that feel like they took serious skill, but the oven does most of the heavy lifting. These ribs get rubbed with sea salt, turmeric, and ginger before being seared in coconut oil — a clean, stable fat that replaces the refined vegetable and seed oils most recipes default to without a second thought. That swap matters, and it doesn't sacrifice a single bit of the rich, caramelized crust you want on a proper braise. The braising liquid is built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos, which together create something deeply savory with a subtle fruity depth that plays beautifully against the rosemary and thyme. After a long, slow oven braise, the meat pulls away from the bone with almost no effort, and the vegetables have soaked up every bit of that fragrant, glossy liquid. It's the kind of meal that fills the whole house with an aroma that makes everyone wander into the kitchen asking when dinner is ready. Spoon the braising liquid generously over the top and finish with fresh parsley for a plate that looks as impressive as it tastes.
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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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