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

Few things satisfy quite like fall-off-the-bone short ribs that have been slowly coaxed into tenderness over hours of gentle braising. These bone-in beauties are seared until deeply browned, then nestled into a rich, fragrant liquid built from pomegranate juice, apple cider vinegar, and additive-free bone broth — a combination that turns complex and almost velvety by the time it hits the table. Warm spices like turmeric, ground ginger, and Ceylon cinnamon weave through the sauce alongside fresh thyme and rosemary, giving the whole dish a depth that tastes like it took far more effort than it actually did. Chunky carrots, parsnips, and celery braise right alongside the ribs, soaking up all that savory-sweet liquid until they're perfectly tender. Coconut aminos stand in for soy-based condiments, keeping the ingredient list clean without sacrificing any of that savory backbone. For anyone navigating hidden legume derivatives in packaged sauces and broths, this recipe keeps things straightforward — every ingredient is clearly identifiable, and using homemade or additive-free bone broth means no unwanted surprises. Finish it with a scatter of fresh parsley and spoon that glossy reduced sauce generously over everything before serving.

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 →