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

Slow-braised short ribs are the kind of dish that makes a whole house smell incredible, and this version delivers deep, fall-off-the-bone richness without a single nightshade in sight. That means no tomatoes, no tomato paste, no peppers — none of the usual braising shortcuts that would otherwise put this dish off-limits. Instead, the braising liquid gets its complexity from pomegranate juice, apple cider vinegar, coconut aminos, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon, which together build a sauce that is tangy, subtly sweet, and genuinely layered. The bone broth keeps everything savory and grounded while the carrots and parsnips soak up all that braising liquid and become meltingly tender alongside the ribs. Searing the meat first is the move that makes the whole thing sing — those deeply browned surfaces add a richness that carries through every bite. After a long, slow oven braise, the sauce gets reduced on the stovetop until it clings to the back of a spoon, so nothing goes to waste. It's the kind of celebratory, crowd-worthy dinner that happens to work beautifully for anyone navigating nightshade sensitivities.

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 →