Shellfish Free Rosemary-Garlic Braised Beef Short Ribs
Rich, fall-off-the-bone beef short ribs braised low and slow in pomegranate juice, bone broth, and fresh rosemary — this is the kind of deeply satisfying comfort food that makes the whole house smell incredible. The braising liquid builds layers of flavor from smashed garlic, sweet carrots, thyme, and a splash of apple cider vinegar that balances the richness of the meat beautifully. A turmeric-and-ginger dry rub gives the ribs a gorgeous crust after searing, and that fond scraped up from the bottom of the Dutch oven becomes the backbone of the sauce. For anyone navigating shellfish-free cooking, this recipe is completely worry-free — every ingredient is straightforward and easy to source without scanning labels for hidden seafood derivatives. The coconut aminos add a subtle savory depth in place of anything that might otherwise raise a red flag. After nearly three hours in the oven, the meat pulls away from the bone with zero resistance, and the braising liquid reduces into a glossy, aromatic sauce you'll want to spoon over everything. Finish with a scatter of fresh parsley and serve straight from the pot for a dinner that feels genuinely special.
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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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