Sesame Free Rosemary-Garlic Braised Beef Short Ribs
Braised short ribs are the kind of dish that makes a whole house smell incredible, and this version delivers deep, slow-cooked richness without a drop of sesame anywhere in the pot. The ribs get rubbed with turmeric and ginger before a hard sear in coconut oil, building a crust that locks in flavor before the long, low oven braise does its magic. Pomegranate juice and apple cider vinegar bring a subtle tartness to the braising liquid that balances the richness of the beef beautifully, while coconut aminos add that savory depth you might usually worry about sourcing safely. Rosemary, thyme, garlic, and carrots round everything out into a braise that tastes like it took serious culinary skill — even though the oven does most of the heavy lifting. Coconut aminos are a smart swap here because many conventional umami-boosting sauces carry hidden sesame or sesame-adjacent risks, and this ingredient keeps the flavor profile bold without any of that concern. The finished ribs are fork-tender, falling off the bone, and served with the glossy braising liquid spooned right over the top. It's a showstopper of a meal that happens to be completely worry-free.
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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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