Low Sodium Braised Beef Ribs
Tender, flavorful, and guilt-free, these Low Sodium Braised Beef Ribs are the perfect comfort food for those watching their salt intake without compromising on taste. Slowly braised in a rich blend of low sodium beef broth, red wine, balsamic vinegar, and aromatic herbs, these fall-off-the-bone ribs boast deep, savory flavors with a hint of spice from cumin and red pepper flakes. Brightened with a medley of onions, carrots, and celery, this hearty dish is ideal for family dinners or special occasions. Serve it with your favorite sides and savor a wholesome, restaurant-quality meal made right in your kitchen.
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Recipe Information
Ingredients
- 2 pounds Beef short ribs
- 2 tablespoons Olive oil
- 1 chopped Medium onion
- 2 chopped Carrots
- 2 chopped Celery stalks
- 4 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 3 cups Low sodium beef broth
- 2 tablespoons Balsamic vinegar
- 2 Bay leaves
- 4 sprigs Fresh thyme
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 0.5 teaspoon Crushed red pepper flakes
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef short ribs dry with paper towels and season them with black pepper, ground cumin, and crushed red pepper flakes.
Heat the olive oil in a large Dutch oven over medium-high heat.
Once the oil is hot, brown the short ribs on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Transfer the ribs to a plate.
In the same pot, reduce heat to medium. Add the chopped onion, carrots, and celery. Cook for about 5 minutes or until the vegetables are softened.
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, until the tomato paste turns a rich color.
Pour in the red wine and balsamic vinegar, stirring to scrape up any browned bits from the bottom of the pot.
Let the liquid simmer for about 5 minutes to reduce slightly.
Return the short ribs to the pot along with any juices they released.
Add the low sodium beef broth, bay leaves, and fresh thyme. Bring the mixture to a simmer.
Cover the Dutch oven with a lid and transfer it to the preheated oven.
Braise the ribs in the oven for about 2.5 to 3 hours, or until the meat is very tender and falling off the bone.
Remove the pot from the oven and discard the thyme sprigs and bay leaves.
Taste the sauce and adjust seasoning if necessary, keeping in mind this is a low sodium dish.
Serve the braised ribs with the sauce and vegetables, garnished with additional fresh thyme if desired.
Nutrition Facts
Calories |
3064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 6837 mg | 297% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 119.6 g | ||
| Protein | 180.4 g | 361% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 617 mg | 47% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5930 mg | 126% | |
*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.
