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

These slow-braised short ribs are the kind of deeply satisfying, fall-off-the-bone dish that makes the whole house smell incredible for hours. The braising liquid is built on 100% pomegranate juice, apple cider vinegar, and bone broth, which gives the sauce a rich, slightly tart depth without relying on any citrus fruit or zest — a common shortcut in braise recipes that can easily sneak in where you least expect it. Coconut aminos and warm spices like turmeric, Ceylon cinnamon, and ginger layer in complexity, so the flavor is anything but one-dimensional. Carrots, parsnips, and celery braise right alongside the ribs, soaking up all that savory-sweet liquid until they're buttery and tender. The low-and-slow oven method does most of the work, and a quick reduction at the end transforms the braising liquid into a glossy, spoonable sauce that ties everything together beautifully. It's an impressive centerpiece for a weekend dinner or a cozy gathering, and every component is straightforward and easy to source.

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