Slow-Braised Short Ribs with Pomegranate & Root Vegetables
Total time3 hr 40 min
Prep time25 min
Cook time3 hr 15 min
4.9(10)
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Learn more →Ingredients
4 servings
For the braise
- 3 lb bone-in beef short ribs (about 8 pieces)
- 1 ½ tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 3 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 2 stalks celery, roughly chopped
- 1 cup 100% pomegranate juice (unsweetened)
- 3 tbsp apple cider vinegar
- 2 cups bone broth (homemade or additive-free, no pepper)
- 1 tbsp coconut aminos
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
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 and season all over with 1 tsp of the salt.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the short ribs in a single layer, working in batches if needed to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on all surfaces. Transfer the seared ribs to a plate and set aside.
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