Artificial Food Coloring Free Slow-Braised Short Ribs with Pomegranate & Root Vegetables
Few things are as deeply satisfying as fall-off-the-bone short ribs that have been slowly coaxed into tenderness by hours in a low oven, and this braise delivers exactly that kind of rich, soul-warming result. The braising liquid is built from 100% pomegranate juice, apple cider vinegar, additive-free bone broth, and coconut aminos — every ingredient chosen with intention, so there's no need to second-guess what's lurking in a store-bought sauce or seasoning packet. Turmeric, Ceylon cinnamon, and ground ginger layer in warmth and depth without relying on any pre-mixed spice blends that might carry hidden dyes or synthetic additives. The carrots and parsnips braise right alongside the ribs, soaking up all that glossy, jewel-toned liquid until they're buttery and fragrant. After the ribs come out of the oven, the braising liquid gets reduced on the stovetop into a glossy, spoonable sauce that clings to every bite. It's the kind of centerpiece dish that looks and tastes like it came from a serious restaurant kitchen, but the steps are straightforward enough for a relaxed weekend afternoon at home.
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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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