High Protein Braised Beef Ribs
Elevate your dinner table with these mouthwatering High Protein Braised Beef Ribs, perfect for a hearty and satisfying meal. This slow-cooked masterpiece features tender, fall-off-the-bone beef ribs braised to perfection in a rich medley of red wine, beef broth, and aromatic herbs like thyme and rosemary. Sautéed vegetables—onions, carrots, celery, and garlic—add layers of flavor while the addition of tomato paste deepens the savory richness of the dish. Ideal for meal prep or impressing guests, this high-protein recipe delivers both nourishment and indulgence. Serve these braised ribs with their velvety sauce for a robust and unforgettable dining experience that’s as comforting as it is delicious. Keywords: high protein recipe, braised beef ribs, tender meat, slow-cooked dinner, savory sauce.
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Recipe Information
Ingredients
- 4 pounds beef ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion
- 3 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 3 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon rosemary
Instructions
Preheat your oven to 300°F (150°C).
Season the beef ribs generously with salt and black pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the beef ribs in batches, cooking each side until browned, about 4-5 minutes per side. Remove the ribs and set aside.
Chop the onion, carrots, and celery into large chunks. Mince the garlic cloves.
In the same pot, add the onions, carrots, and celery. Sauté until the vegetables begin to brown, about 5-7 minutes.
Add the minced garlic and tomato paste, stirring well, and cook for an additional 2 minutes.
Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half, about 5-7 minutes.
Return the ribs to the pot. Add the beef broth, bay leaves, thyme, and rosemary, ensuring the ribs are mostly submerged.
Bring the mixture to a simmer, cover the pot, and transfer it to the preheated oven.
Braise the ribs in the oven for about 3 hours or until the meat is tender and easily falls off the bone.
Once cooked, remove the pot from the oven and allow it to rest for about 10 minutes before serving.
Serve the ribs hot with the braising liquid and vegetables as a rich, savory sauce.
Nutrition Facts
Calories |
6068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 458.5 g | 588% | |
| Saturated Fat | 187.2 g | 936% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1708 mg | 569% | |
| Sodium | 10142 mg | 441% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 27.8 g | ||
| Protein | 382.4 g | 765% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 61.0 mg | 339% | |
| Potassium | 8359 mg | 178% | |
*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.
