Cashew Free Slow-Braised Short Ribs with Pomegranate & Root Vegetables

Few dishes hit as deep as fall-off-the-bone short ribs that have been slowly coaxed into tenderness by hours of gentle oven heat. These bone-in ribs are seared until deeply browned, then braised in a rich, fragrant liquid built from pomegranate juice, bone broth, apple cider vinegar, and coconut aminos — a combination that produces a sauce with real complexity and a gorgeous ruby color. Warm spices like turmeric, Ceylon cinnamon, and ground ginger weave through the braise alongside fresh thyme and rosemary, making the whole kitchen smell incredible while the oven does the heavy lifting. Chunky carrots, parsnips, and celery soak up all of that braising liquid and become meltingly soft by the time the ribs are done. The sauce gets reduced on the stovetop at the end, concentrating every bit of flavor before it's spooned generously over the platter. Every ingredient here is straightforward and whole — no nut-based thickeners, no cream sauces, no pantry wildcards that require label-checking — so you can focus entirely on the cooking. This is the kind of centerpiece dish that earns serious silence at the dinner table.

About Fig

Fig 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 →