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

Few dishes deliver the kind of deep, soul-warming satisfaction that fall-off-the-bone braised short ribs do, and this version takes things to a genuinely special place with pomegranate juice, warm spices, and a tangle of sweet root vegetables. The braising liquid — built from bone broth, apple cider vinegar, coconut aminos, and that gorgeous ruby pomegranate juice — reduces into a glossy, complex sauce that tastes like it took far more effort than it actually did. Turmeric, Ceylon cinnamon, and ground ginger give the braise an earthy warmth that plays beautifully against the natural sweetness of the carrots and parsnips. For anyone navigating peanut allergies, this recipe is naturally free of any nut-based oils or sauces — coconut oil handles the searing, and every other ingredient is straightforward and easy to verify on a label. The long, slow oven braise at 325°F does all the heavy lifting, coaxing the collagen out of the bone-in ribs until the meat is practically melting. Finishing with a quick reduction of the braising liquid means you get a restaurant-worthy pan sauce with zero fuss. Scatter a little fresh parsley over the top and bring the whole pot to the table — this one is a showstopper.

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