Chestnut Free Slow-Braised Short Ribs with Pomegranate & Root Vegetables
Few dishes deliver the kind of deep, soul-warming satisfaction that slow-braised short ribs do, and this version takes things up a notch with pomegranate juice, warm spices, and a medley of hearty root vegetables. The ribs are seared until deeply browned before being nestled into a braising liquid built from bone broth, coconut aminos, apple cider vinegar, and a fragrant blend of turmeric, ginger, and Ceylon cinnamon — layers of flavor that develop beautifully over a long, slow oven braise. By the time the lid comes off, the meat is so tender it practically falls from the bone on its own. The pomegranate juice does something genuinely special here, lending a subtle tartness and a gorgeous depth to the sauce that balances the richness of the beef without overpowering it. Everything in this recipe is straightforward and whole-food based, so there's no need to scrutinize labels for hidden additives or unexpected tree nut derivatives that can sneak into spice blends and packaged broths. Finishing the braising liquid into a glossy, reduced sauce takes just a few extra minutes on the stovetop and is absolutely worth it. Spoon it generously over the ribs and vegetables, scatter on some fresh parsley, and bring this straight to the table.
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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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