Artificial Flavors Free Slow-Braised Short Ribs with Pomegranate & Root Vegetables
Few things hit harder on a cold evening than fork-tender beef that practically melts off the bone, and this slow-braised dish delivers exactly that kind of deep, soul-warming satisfaction. The braising liquid is built from 100% pomegranate juice, apple cider vinegar, additive-free bone broth, and coconut aminos — every single ingredient chosen with intention, so there's nothing synthetic lurking in the pot. Turmeric, ground ginger, and Ceylon cinnamon bloom in the fat before the liquid goes in, creating a warm, complex spice profile that tastes like it took far more effort than it actually did. Carrots, parsnips, and celery braise alongside the ribs until they're silky and saturated with that gorgeous pomegranate-herb sauce. The final step of reducing the braising liquid on the stovetop concentrates all those real flavors into a glossy, spoonable sauce that you'll want to drizzle over everything on the plate. It's the kind of recipe that makes you realize how much richness you can coax out of honest, straightforward ingredients when you give them enough time and heat.
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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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