Xanthan Gum Free Rosemary-Garlic Braised Beef Short Ribs
Slow-braised beef short ribs are the kind of dish that makes a whole house smell incredible, and this version delivers deep, fall-off-the-bone richness without a single additive or thickener in sight. The braising liquid does all the heavy lifting here — pomegranate juice brings a subtle tartness and natural body, apple cider vinegar brightens the whole pot, and bone broth builds that silky, collagen-rich sauce that coats every bite. Coconut aminos add a quiet savory depth, while fresh rosemary and thyme perfume the meat as it slowly surrenders in the oven. Many braised dishes rely on starches or gums to get that glossy, restaurant-style sauce, but this one achieves it entirely through the long, low braise and the natural gelatin from the ribs themselves. Turmeric and ginger in the dry rub give the meat a warm, aromatic crust before it ever hits the pot, and the sear locks in flavor that carries through every layer. It's a genuinely impressive centerpiece that happens to be completely free of anything your diet requires you to avoid — no label-reading, no substitutions, just honest, slow-cooked food at its best.
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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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