Low Fat Braised Short Ribs

Transform a traditionally hearty dish into a lighter, guilt-free indulgence with these Low Fat Braised Short Ribs—a healthier twist on the classic comfort food. Featuring tender, fall-off-the-bone beef short ribs slow-cooked to perfection, this recipe incorporates a medley of aromatic vegetables, a splash of robust red wine, and rich low-sodium beef broth for a full-bodied flavor without the heaviness. By trimming excess fat and using minimal olive oil, it keeps the calorie count in check while delivering all the savory satisfaction you'd expect from braised short ribs. Perfect for cozy family dinners, this dish pairs beautifully with creamy mashed potatoes or a crisp green salad for a balanced, wholesome meal. With just 15 minutes of prep time and simple, approachable steps, it’s an ideal choice for home cooks looking to create a restaurant-quality meal in their own kitchen. Keywords: low fat, braised short ribs, wholesome comfort food, healthy beef recipes, slow-cooked dinner ideas.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the minced garlic and cook for an additional 1 minute, stirring to prevent burning.

Step 6

Stir in the tomato paste and cook for 2 minutes, ensuring the vegetables are well coated.

Step 7

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.

Step 8

Return the short ribs to the pot. Add the beef broth, bay leaves, and fresh thyme. Bring the mixture to a simmer.

Step 9

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.

Step 10

Once cooked, carefully remove the pot from the oven. Discard the bay leaves and thyme stems before serving.

Step 11

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

Serving size	(2153.1g)

Amount per serving	% Daily Value*
Calories	2871.1

Total Fat 144.1g	0%
Saturated Fat 52.3g	0%
Polyunsaturated Fat 6.4g
Cholesterol 607.8mg	0%
Sodium 7565.5mg	0%
Total Carbohydrate 167.8g	0%
Dietary Fiber 14.7g	0%
Total Sugars 112.5g
Protein 176.4g	0%

Vitamin D 72.6IU	0%
Calcium 433.5mg	0%
Iron 16.7mg	0%
Potassium 4644.2mg	0%

*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.

Source of Calories

Fat: 48.5%

Protein: 26.4%

Carbs: 25.1%