Pecan Free Slow-Braised Short Ribs with Pomegranate & Root Vegetables
Few dishes deliver the kind of deep, soul-warming comfort that slow-braised short ribs do, and this version takes things up a notch with pomegranate juice, warm spices, and a medley of hearty root vegetables. The ribs are seared until deeply browned before being nestled into a braising liquid built from bone broth, apple cider vinegar, coconut aminos, and a fragrant blend of turmeric, ginger, and Ceylon cinnamon — layers of flavor that develop into something truly extraordinary over a long, slow oven braise. Pomegranate juice brings a subtle tartness and natural sweetness that balances the richness of the beef beautifully, while the carrots and parsnips soak up every bit of that savory, spiced liquid. The whole thing comes together in a Dutch oven, which means minimal fuss and maximum payoff. For anyone navigating tree nut concerns, this recipe is naturally free of pecans and any nut-based ingredients — just clean, whole-food components you can feel confident about. Once the ribs hit fork-tender and the braising sauce has reduced into a glossy, spoonable coating, you'll understand why this kind of low-and-slow cooking has such a devoted following. A scatter of fresh parsley at the end brightens the whole plate and makes it look as impressive as it tastes.
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Learn more →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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