Wheat Free Rosemary-Garlic Braised Beef Short Ribs
Braised beef short ribs are the kind of low-and-slow comfort food that feels almost impossibly luxurious, and this version delivers every bit of that fall-off-the-bone magic without a trace of wheat anywhere in the pot. The braising liquid is where things get really interesting — pomegranate juice brings a deep, fruity richness, apple cider vinegar adds brightness, and coconut aminos stand in for soy sauce with all the savory depth and none of the gluten concerns. Bone broth, fresh rosemary, and thyme round everything out into a sauce that tastes like it simmered in a French farmhouse kitchen. Turmeric and ginger in the dry rub give the meat a warm, subtly aromatic crust before it ever hits the braising liquid, building layers of flavor from the very first step. The long, covered braise at 325°F does the heavy lifting, coaxing the collagen from the bones into a silky, spoonable sauce that you'll want to pour over everything on the plate. It's a recipe that's naturally free of wheat-based thickeners or fillers — no flour dredge, no starch slurry — just honest ingredients doing exactly what they're supposed to do. Scatter a little fresh parsley over the top before serving and you've got a showstopper that's as weeknight-friendly as it is dinner-party worthy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!