Soy 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 flavor without a drop of soy anywhere in the pot. The ribs get a fragrant rub of turmeric and ginger before being seared in coconut oil until they're genuinely dark and crusty on every side — that step alone builds the foundation for everything that follows. Pomegranate juice and apple cider vinegar give the braising liquid a subtle tartness that balances the richness of the beef, while fresh rosemary, thyme, and smashed garlic make the whole thing taste like it came from a serious kitchen. Coconut aminos stand in for any soy-based sauce, adding that savory depth without any of the usual concerns about hidden soy derivatives lurking in the ingredient list. After a long, low braise in the oven, the meat pulls away from the bone with almost no effort, and the braising liquid reduces into a glossy, spoonable sauce you'll want to pour over everything on the plate. It's a genuinely impressive centerpiece that happens to be completely free of soy at every step, from the fat used for searing to the final finishing sauce.
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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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