Low Sodium Braised Beef Ribs

Tender, flavorful, and guilt-free, these Low Sodium Braised Beef Ribs are the perfect way to enjoy a classic comfort food without overloading on salt. Slow-cooked to perfection, these ribs are infused with a rich medley of low sodium beef broth, red wine, and balsamic vinegar, creating a deeply savory sauce that pairs beautifully with the natural sweetness of carrots and onions. Seasoned with aromatic herbs like fresh thyme and a hint of cumin and red pepper flakes, every bite is packed with warmth and complexity. This recipe is slow braised in a Dutch oven, delivering fall-off-the-bone perfection in just a few easy steps. Ideal for a cozy family dinner or an impressive gathering centerpiece, these ribs are satisfying, heart-healthy, and irresistibly delicious.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the beef short ribs dry with paper towels and season them with black pepper, ground cumin, and crushed red pepper flakes.

Step 3

Heat the olive oil in a large Dutch oven over medium-high heat.

Step 4

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.

Step 5

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.

Step 6

Stir in the minced garlic and tomato paste. Cook for another 2 minutes, until the tomato paste turns a rich color.

Step 7

Pour in the red wine and balsamic vinegar, stirring to scrape up any browned bits from the bottom of the pot.

Step 8

Let the liquid simmer for about 5 minutes to reduce slightly.

Step 9

Return the short ribs to the pot along with any juices they released.

Step 10

Add the low sodium beef broth, bay leaves, and fresh thyme. Bring the mixture to a simmer.

Step 11

Cover the Dutch oven with a lid and transfer it to the preheated oven.

Step 12

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.

Step 13

Remove the pot from the oven and discard the thyme sprigs and bay leaves.

Step 14

Taste the sauce and adjust seasoning if necessary, keeping in mind this is a low sodium dish.

Step 15

Serve the braised ribs with the sauce and vegetables, garnished with additional fresh thyme if desired.

Nutrition Facts

Serving size	(2694.7g)

Amount per serving	% Daily Value*
Calories	3064.4

Total Fat 159.7g	0%
Saturated Fat 54.9g	0%
Polyunsaturated Fat 7.9g
Cholesterol 607.8mg	0%
Sodium 6837.3mg	0%
Total Carbohydrate 176.2g	0%
Dietary Fiber 19.2g	0%
Total Sugars 119.6g
Protein 180.4g	0%

Vitamin D 72.6IU	0%
Calcium 617.1mg	0%
Iron 19.7mg	0%
Potassium 5929.6mg	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: 50.2%

Protein: 25.2%

Carbs: 24.6%