Walnut 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 single nut in sight. The ribs are rubbed with sea salt, turmeric, and ginger before getting a hard sear in coconut oil, building a crust that locks in richness from the very start. From there, pomegranate juice, apple cider vinegar, bone broth, and coconut aminos create a braising liquid that is tangy, savory, and just a little sweet — nothing store-bought or suspicious, just clean, straightforward ingredients. Fresh rosemary, thyme, smashed garlic, and chunky carrots round out the pot, so the aromatics do serious work over the long, low braise. After a few hours in the oven, the meat pulls away from the bone with almost no effort, and the braising liquid reduces into a glossy, spoonable sauce that you will want to pour over everything on the plate. This is the kind of recipe that feels impressive enough for a dinner party but is honestly just a matter of patience — the oven does most of the heavy lifting. A scatter of fresh parsley at the end keeps it bright and finishes the whole thing beautifully.
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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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