Turkey Free Rosemary-Garlic Braised Beef Short Ribs
Braised beef short ribs are the kind of low-and-slow comfort food that fills the whole house with an aroma so good it's almost unfair. These bone-in ribs get rubbed with a warm blend of sea salt, turmeric, and ginger before being seared hard in coconut oil — that deep, caramelized crust is where all the magic starts. The braising liquid is genuinely special: pomegranate juice brings a subtle tartness and richness, while bone broth, coconut aminos, and apple cider vinegar build a savory depth that tastes like it took far more effort than it did. Fresh rosemary, thyme, garlic, and sweet carrots round everything out as the ribs slowly surrender in the oven until the meat is practically falling off the bone. Because every ingredient here is straightforward and intentional, there's no need to second-guess labels or swap anything out — it's a clean, satisfying braise from start to finish. Serve the ribs with a generous spoonful of the braising liquid and a scatter of fresh parsley, and you've got a centerpiece dish that feels genuinely celebratory.
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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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