Low Sodium Grilled Beef Short Ribs
Discover the bold, savory flavors of these Low Sodium Grilled Beef Short Ribs, a healthier twist on a classic barbecue favorite. Perfectly seasoned with a robust blend of garlic powder, onion powder, smoked paprika, and dried oregano, these tender bone-in short ribs are grilled to perfection for a smoky, caramelized exterior. A drizzle of olive oil enhances the richness, while a final burst of fresh rosemary and lemon juice adds a zesty, aromatic finish. With minimal prep time and a low-sodium profile, this recipe is ideal for those seeking heart-healthy grilling options without sacrificing depth of flavor. Serve these juicy short ribs with complementary low-sodium sides for an unforgettable meal that’s both wholesome and indulgent. Perfect for backyard gatherings or casual family dinners, these ribs are sure to impress!
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Recipe Information
Ingredients
- 2 pounds Beef short ribs, bone-in
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 1 tablespoon Fresh rosemary, chopped
- 2 tablespoons Lemon juice
Instructions
In a small bowl, combine the garlic powder, onion powder, smoked paprika, black pepper, and dried oregano.
Rub the spice mixture evenly over the beef short ribs, coating all sides.
Drizzle the olive oil over the ribs and gently massage it so that it integrates with the spices.
Allow the ribs to marinate in the refrigerator for at least 30 minutes, or up to 4 hours for the best flavor.
Preheat your grill to medium-high heat.
Once heated, place the beef short ribs directly on the grill grates, cooking for about 5-7 minutes on each side to achieve a good sear.
Once seared, move the ribs to a cooler part of the grill or reduce the heat to medium-low.
Close the grill lid and continue cooking the ribs for an additional 30-35 minutes, turning occasionally, until the meat is cooked through and tender.
Use a meat thermometer to check the internal temperature; it should read at least 145°F for medium rare.
Before removing the ribs from the grill, squeeze the lemon juice over them and sprinkle with chopped fresh rosemary.
Transfer the ribs to a serving platter and let them rest for about 5 minutes before slicing.
Serve warm with your choice of low sodium sides.
Nutrition Facts
Calories |
2985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.2 g | 311% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 1.4 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2172 mg | 46% | |
*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.
