Low Sodium Braised Short Ribs
Indulge in the rich, savory flavors of **Low Sodium Braised Short Ribs**, a heartwarming dish perfect for a cozy dinner. This recipe transforms tender beef short ribs into a melt-in-your-mouth masterpiece, all while keeping the sodium levels low. The combination of caramelized onions, hearty vegetables, and a garlic-infused broth creates a deeply flavorful base. A splash of balsamic vinegar adds a tangy depth, while fresh thyme and rosemary infuse the dish with herbaceous aromas. Braised to perfection in a low-sodium beef broth, these fall-off-the-bone short ribs are oven-baked for three hours to develop a rich, robust sauce. Whether served over creamy mashed potatoes or alongside roasted vegetables, this healthier twist on a comfort food classic is sure to impress your taste buds without compromising your health goals. Perfect for meal prepping or special occasions, this recipe strikes the perfect balance between indulgence and mindful eating.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine (optional)
- 4 cups low-sodium beef broth
- 2 tablespoons balsamic vinegar
- 1 bay leaf
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 325°F (165°C).
Season the short ribs with ground black pepper and set aside.
In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat.
Brown the short ribs in batches, about 3-4 minutes per side, until they have a deep brown crust. Transfer them to a plate and set aside.
Reduce heat to medium, add the onions, carrots, and celery to the same pot, and cook until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the garlic is fragrant.
Pour in the red wine, if using, and deglaze the pan by scraping up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes until slightly reduced.
Add the low-sodium beef broth and balsamic vinegar to the pot. Return the short ribs to the pot, submerging them in the liquid.
Add the bay leaf, thyme, and rosemary by tucking them into the liquid around the ribs.
Bring the mixture to a simmer, then cover the pot with a lid.
Transfer the pot to the preheated oven and braise the ribs for about 3 hours, or until the meat is tender and falling off the bone.
Once cooked, remove the pot from the oven and discard the bay leaf and herb stems.
Serve the short ribs hot with the braising sauce spooned over the top. Optionally, garnish with fresh herbs for extra flavor.
Nutrition Facts
Calories |
4160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.7 g | 286% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 9605 mg | 418% | |
| Total Carbohydrate | 221.5 g | 81% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 158.6 g | ||
| Protein | 262.1 g | 524% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 548 mg | 42% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 6011 mg | 128% | |
*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.
