AIP Friendly Slow-Braised Short Ribs with Pomegranate & Root Vegetables

Few things are as deeply satisfying as bone-in short ribs that have spent hours in the oven until the meat practically slides off the bone on its own. The braising liquid here is built around unsweetened pomegranate juice, additive-free bone broth, and apple cider vinegar, which creates a rich, tangy-sweet sauce without any of the nightshades, grains, or seed-based spices that can make slow-cooked comfort food so tricky to navigate on an elimination protocol. Turmeric, ginger, and Ceylon cinnamon do all the heavy aromatic lifting, giving the braise a warmth and depth that tastes far more complex than the ingredient list suggests. Carrots, parsnips, celery, and onion braise right alongside the ribs, soaking up all that glossy, reduced sauce so every element on the plate earns its place. Coconut aminos add a subtle savory note in place of conventional soy-based condiments, and coconut oil handles the initial sear beautifully at high heat. After a quick reduction on the stovetop, the braising liquid becomes a spoonable sauce that coats everything in a deep, jewel-toned glaze. This recipe serves four and is the kind of low-effort, high-reward dinner that makes a long braise feel completely worth it.

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