Heart-Healthy Braised Beef Ribs
Indulge in the rich, melt-in-your-mouth flavor of Heart-Healthy Braised Beef Ribs, a wholesome twist on a classic comfort food. This recipe features succulent beef short ribs slow-braised to perfection in a savory medley of low-sodium beef broth, aromatic herbs like thyme and rosemary, and a touch of red wine for depth. Packed with the natural goodness of sautéed onions, carrots, and celery, this dish is both satisfying and nourishing. Oven-braised for three hours, the ribs become irresistibly tender, while the reduced sauce is brimming with bold, layered flavors. Perfect for a cozy family dinner or a crowd-pleasing weekend meal, this recipe offers all the decadence of braised beef ribs with a lighter, heart-smart approach. Serve with a garnish of fresh parsley for a pop of color and flavor, and enjoy a dish that’s as good for you as it tastes.
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Recipe Information
Ingredients
- 4 pounds Beef short ribs
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Onion
- 3 medium Carrots
- 2 stalks Celery
- 3 cloves Garlic
- 3 cups Low-sodium beef broth
- 2 tablespoons Tomato paste
- 1 cup Red wine or non-alcoholic red wine
- 1 Bay leaf
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 0.25 cup Parsley
Instructions
Preheat your oven to 325°F (165°C).
Season the beef short ribs with salt and pepper on all sides.
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Brown the ribs in batches, ensuring not to overcrowd the pan, for about 4 minutes on each side. Remove the ribs and set them aside on a plate.
In the same pot, add the remaining olive oil. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavors.
Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release any caramelized bits. Let it reduce by half, about 5 minutes.
Add the low-sodium beef broth, bay leaf, thyme, and rosemary. Stir well to combine.
Return the browned ribs to the pot, ensuring they are mostly submerged in the liquid.
Bring the mixture to a gentle simmer, cover with the lid, and carefully transfer the pot to the preheated oven.
Braise the ribs for approximately 3 hours, or until the meat is tender and easily falls off the bone.
Remove the pot from the oven. Discard the bay leaf and any excess fat that may have accumulated on top.
Serve the braised beef ribs hot, garnished with fresh parsley.
Nutrition Facts
Calories |
5310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.7 g | 368% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 13598 mg | 591% | |
| Total Carbohydrate | 280.4 g | 102% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 204.4 g | ||
| Protein | 343.8 g | 688% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 674 mg | 52% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 7424 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
