Sesame Free Slow-Braised Short Ribs with Pomegranate & Root Vegetables
Rich, fall-off-the-bone short ribs get a stunning upgrade here, braised low and slow with pomegranate juice, warm spices, and a medley of hearty root vegetables until the meat is practically melting. The braising liquid — built from bone broth, apple cider vinegar, and coconut aminos — develops into a glossy, deeply savory sauce that tastes like it took far more effort than it did. Coconut aminos does the heavy lifting that soy sauce typically would, which means you get that umami depth without any sesame-adjacent ingredients sneaking in through a bottle of teriyaki or Asian-style condiment. Turmeric, ginger, and Ceylon cinnamon give the whole braise a warmly spiced backbone that plays beautifully against the tartness of the pomegranate. The carrots and parsnips soak up every bit of that braising liquid and come out buttery-tender alongside the ribs. This is the kind of dish that fills your kitchen with an incredible aroma for hours and lands on the table looking genuinely impressive — perfect for a weekend dinner or a special occasion when you want something truly showstopping.
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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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