Low Sodium Braised Beef Short Ribs
Elevate your comfort food game with this irresistible recipe for Low Sodium Braised Beef Short Ribs! Perfectly seasoned and slow-cooked to tender perfection, these short ribs are immersed in a rich, flavorful sauce made with low sodium beef broth, red wine, aromatic herbs, and hearty vegetables like carrots, celery, and mushrooms. Lightly coated with flour and seared for a golden crust, the ribs take on incredible depth of flavor as they braise in the oven. Designed for those watching their salt intake, this dish maintains its savory essence without compromising on taste. Serve these melt-in-your-mouth ribs alongside your favorite sides for an elegant and satisfying meal that’s ideal for any occasion. Keywords: braised beef short ribs, low sodium recipe, oven braised, tender beef ribs, low salt comfort food.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 3 cups low sodium beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 bay leaf
- 4 sprigs fresh thyme
- 8 ounces mushrooms, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 325°F (165°C).
Season the short ribs with black pepper and lightly coat with flour, shaking off any excess.
In a large Dutch oven, heat olive oil over medium-high heat.
Sear the short ribs in batches until browned on all sides, about 8 minutes per batch. Transfer ribs to a platter.
In the same pot, add chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened and starting to brown, about 7 minutes.
Stir in the tomato paste and cook for another 2 minutes.
Add the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half.
Pour in the low sodium beef broth and return the short ribs to the pot.
Add the bay leaf, thyme sprigs, and sliced mushrooms. Bring to a simmer.
Cover the pot and transfer to the preheated oven.
Braise in the oven for about 2.5 hours, or until the ribs are tender and the meat is falling off the bone.
Remove the pot from the oven and discard the bay leaf and thyme sprigs.
Transfer the ribs and vegetables to a serving platter and sprinkle with chopped fresh parsley.
Serve hot with your choice of side dishes.
Nutrition Facts
Calories |
5524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.4 g | 386% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 12531 mg | 545% | |
| Total Carbohydrate | 294.0 g | 107% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 206.9 g | ||
| Protein | 352.2 g | 704% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 716 mg | 55% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 8661 mg | 184% | |
*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.
