Low Fat Braised Short Ribs
Elevate your dinner table with this mouthwatering recipe for Low Fat Braised Short Ribs—a flavorful twist on the classic comfort food that skips the extra guilt. Perfectly trimmed beef short ribs are slow-cooked in a rich, aromatic blend of red wine, low-sodium beef broth, and fresh herbs to achieve tender, melt-in-your-mouth perfection. A medley of onions, carrots, and celery infuses the dish with hearty, wholesome goodness, while garlic and tomato paste add layers of savory depth. Ideal for cozy gatherings or elegant occasions, this low-fat adaptation delivers all the indulgence of traditional braised short ribs with a lighter finish. Serve these succulent ribs over creamy mashed potatoes or a crisp side salad for a balanced and satisfying meal that everyone will love. Keywords: low fat short ribs, braised short ribs, healthy beef recipes, slow-cooked comfort food, tender beef ribs recipe.
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Recipe Information
Ingredients
- 2 pounds beef short ribs
- 1 tablespoon olive oil
- 1 large onion
- 3 medium carrot
- 2 celery stalks
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth, low-sodium
- 2 bay leaves
- 1 tablespoon fresh thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Preheat your oven to 325°F (160°C).
Trim any excess fat from the short ribs using a sharp knife. Pat the ribs dry with paper towels and season with salt and black pepper.
In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Transfer the ribs to a plate and set aside.
Reduce the heat to medium and add the chopped onion, carrot, and celery to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute, stirring to prevent burning.
Stir in the tomato paste and cook for 2 minutes, ensuring the vegetables are well coated.
Pour in the red wine to deglaze the pot, scraping any brown bits from the bottom with a wooden spoon. Allow the wine to reduce by half, about 5 minutes.
Return the short ribs to the pot. Add the beef broth, bay leaves, and fresh thyme. Bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is very tender and falling off the bone.
Once cooked, carefully remove the pot from the oven. Discard the bay leaves and thyme stems before serving.
Serve the short ribs hot, strained from the cooking liquid or with the sauce, over mashed potatoes or alongside a fresh salad for a lighter meal.
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 7566 mg | 329% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 112.5 g | ||
| Protein | 176.4 g | 353% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 434 mg | 33% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4644 mg | 99% | |
*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.
