Capsaicin Free Slow-Braised Short Ribs with Pomegranate & Root Vegetables
Deeply browned short ribs slow-braised in pomegranate juice and bone broth until the meat practically falls from the bone — this is the kind of dish that makes a whole house smell incredible. The braising liquid gets its complexity from turmeric, ground ginger, and Ceylon cinnamon, layered with apple cider vinegar and coconut aminos for a sauce that's rich, slightly tangy, and quietly aromatic. Carrots, parsnips, and celery braise right alongside the ribs, soaking up every bit of that glossy, reduced liquid. For anyone managing capsaicin sensitivity, this recipe is a genuine win — bold, warming spices do all the heavy lifting without a single chile, pepper flake, or black pepper in sight. It's worth double-checking your bone broth label, and this recipe specifically calls for an additive-free, pepper-free version so nothing sneaks in. After a long, low oven braise and a quick reduction on the stovetop, the sauce coats the back of a spoon and the ribs are fork-tender all the way through. Finish with a scatter of fresh parsley and serve straight from the pot for a dinner that feels genuinely special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!