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

Few things are as deeply satisfying as bone-in short ribs that have been coaxed into falling-off-the-bone tenderness through a long, slow braise. The braising liquid here is genuinely special — pomegranate juice and apple cider vinegar bring a bright, fruity acidity that balances the richness of the beef, while turmeric, ginger, and Ceylon cinnamon layer in a warmth that feels almost luxurious. Coconut aminos stand in for soy sauce, delivering that savory depth without any of the additives that make so many store-bought condiments a concern for those avoiding flavor enhancers. The bone broth and coconut aminos are the two ingredients most likely to sneak in unwanted additives in other recipes, so using additive-free broth and coconut aminos here is what makes the whole dish genuinely clean. Carrots, parsnips, and celery soften beautifully in the braising liquid, soaking up every bit of that pomegranate-spiced sauce as the ribs cook low and slow in the oven. Once the ribs come out, reducing the braising liquid on the stovetop turns it into a glossy, restaurant-worthy sauce that you'll want to spoon over absolutely everything on the plate. Scatter some fresh parsley over the top and you have a showstopper of a meal that tastes like it took far more effort than it did.

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 →