Yeast Free Rosemary-Garlic Braised Beef Short Ribs
Rich, fall-off-the-bone braised short ribs feel like the kind of dish that belongs on a restaurant menu, but this version comes together in your own Dutch oven with a handful of clean, wholesome ingredients. The braising liquid is built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — no wine, no beer, no yeast-derived condiments — so every drop of that deeply savory sauce is completely safe for anyone avoiding yeast. Turmeric and ginger in the dry rub add warmth and color before the ribs even hit the pan, and a long, slow braise at 325°F does the rest of the heavy lifting. Smashed garlic, fresh rosemary, thyme, and sweet carrots melt into the liquid over nearly three hours, creating a sauce that tastes like it simmered all day — because it did. The result is meat so tender it pulls away from the bone with zero resistance, bathed in a glossy, herb-scented braise that you'll want to spoon over everything on the plate. A scatter of fresh parsley at the end brightens the whole dish and makes it look as impressive as it tastes.
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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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