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

Few things hit harder on a cold evening than bone-in beef short ribs that have been low-and-slow braised until the meat practically slides off the bone on its own. The braising liquid here is genuinely special — pomegranate juice and apple cider vinegar bring a deep, fruity tartness that balances the richness of the beef, while turmeric, ginger, and Ceylon cinnamon layer in a warmth that makes the whole kitchen smell incredible. Carrots, parsnips, and celery braise right alongside the ribs, soaking up all that savory-sweet liquid until they're meltingly tender. Coconut aminos and bone broth round out the sauce with umami depth, and a final reduction on the stovetop turns the braising liquid into a glossy, spoonable finish. Every ingredient in this recipe is straightforward and whole, so there's no need to scan labels for hidden nut-based additives or shared-facility warnings — it's just clean, honest cooking from start to finish. A scatter of fresh parsley over the top before serving adds a bright pop of color and freshness that cuts through the richness beautifully. This is the kind of dish that looks and tastes like you spent all day on it, even though the oven does most of the heavy lifting.

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 →