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

Few things hit harder on a cold evening than bone-in short ribs that have been low-and-slow braised until the meat practically slides off the bone on its own. The braising liquid here is genuinely special — pomegranate juice and apple cider vinegar bring a bright, fruity tartness that cuts right through the richness of the beef, while turmeric, ginger, and Ceylon cinnamon layer in a warmth that feels almost aromatic and exotic. Carrots, parsnips, and celery braise alongside the ribs and soak up every bit of that deeply savory liquid, so you get a full, satisfying meal in one pot. Coconut aminos and bone broth keep the sauce clean and full-bodied without any additives or hidden ingredients to second-guess. After the ribs come out of the oven, the braising liquid gets reduced on the stovetop until it coats the back of a spoon — that step alone transforms a good braise into something genuinely restaurant-worthy. This is the kind of dish that fills the whole house with an incredible smell for hours and looks far more impressive than the effort it actually demands. Scatter some fresh parsley over the top before serving and watch it disappear.

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 →