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

Total time3 hr 40 min

Prep time25 min

Cook time3 hr 15 min

4.9

(10)

Nutmeg 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 pomegranate juice, apple cider vinegar, and bone broth, which creates a rich, slightly tangy sauce with real complexity — no shortcuts needed. Warm spices like turmeric, ginger, and Ceylon cinnamon layer in earthy depth alongside the carrots, parsnips, and celery that soften beautifully in the braise. Many classic short rib recipes lean on nutmeg as a background spice, but this one proves you don't need it — the combination of aromatics and that pomegranate-forward sauce more than fills the gap. Searing the ribs until deeply browned before they go into the oven is the step that makes all the difference, locking in flavor and giving the finished dish that restaurant-quality richness. Everything comes together in a single Dutch oven, which means less cleanup and more time to enjoy the results. Scatter a little fresh parsley over the top before serving and watch it disappear fast.

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Ingredients

4 servings

For the braise

3 lb bone-in beef short ribs (about 8 pieces)
1 ½ tsp fine sea salt, divided
2 tbsp coconut oil
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
3 medium carrots, cut into 2-inch pieces
2 medium parsnips, cut into 2-inch pieces
2 stalks celery, roughly chopped
1 cup 100% pomegranate juice (unsweetened)
3 tbsp apple cider vinegar
2 cups bone broth (homemade or additive-free, no pepper)
1 tbsp coconut aminos
1 tsp ground turmeric
½ tsp ground ginger
¼ tsp ceylon cinnamon
4 sprigs fresh thyme
2 sprigs fresh rosemary

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Pat the short ribs completely dry with paper towels and season all over with 1 tsp of the salt.
2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the short ribs in a single layer, working in batches if needed to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on all surfaces. Transfer the seared ribs to a plate and set aside.

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