Low Sodium Braised Beef Short Ribs

Indulge in the ultimate comfort food with these tender, flavorful Low Sodium Braised Beef Short Ribs. Perfect for a heart-healthy dinner, this recipe delivers all the richness of traditional beef short ribs with significantly less sodium, thanks to the use of low sodium beef broth and aromatic herbs like thyme and bay leaf. Slowly braised in a luscious sauce of red wine, tomato paste, and hearty vegetables, the beef becomes melt-in-your-mouth tender, while the mushrooms and fresh parsley add a delightful finishing touch. Serve this dish over creamy mashed potatoes or buttery polenta for a soul-warming meal that's sure to impress family and guests alike. Ideal for special occasions or an elevated weeknight treat, this low sodium twist on a classic will quickly become a household favorite.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 325°F (165°C).

Step 2

Season the short ribs with black pepper and lightly coat with flour, shaking off any excess.

Step 3

In a large Dutch oven, heat olive oil over medium-high heat.

Step 4

Sear the short ribs in batches until browned on all sides, about 8 minutes per batch. Transfer ribs to a platter.

Step 5

In the same pot, add chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened and starting to brown, about 7 minutes.

Step 6

Stir in the tomato paste and cook for another 2 minutes.

Step 7

Add the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half.

Step 8

Pour in the low sodium beef broth and return the short ribs to the pot.

Step 9

Add the bay leaf, thyme sprigs, and sliced mushrooms. Bring to a simmer.

Step 10

Cover the pot and transfer to the preheated oven.

Step 11

Braise in the oven for about 2.5 hours, or until the ribs are tender and the meat is falling off the bone.

Step 12

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

Step 13

Transfer the ribs and vegetables to a serving platter and sprinkle with chopped fresh parsley.

Step 14

Serve hot with your choice of side dishes.

Nutrition Facts

Serving size	(3605.8g)

Amount per serving	% Daily Value*
Calories	5524.3

Total Fat 301.4g	0%
Saturated Fat 106.7g	0%
Polyunsaturated Fat 14.1g
Cholesterol 1215.6mg	0%
Sodium 12530.9mg	0%
Total Carbohydrate 294.0g	0%
Dietary Fiber 22.0g	0%
Total Sugars 206.9g
Protein 352.2g	0%

Vitamin D 167.8IU	0%
Calcium 716.2mg	0%
Iron 31.5mg	0%
Potassium 8660.7mg	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: 51.2%

Protein: 26.6%

Carbs: 22.2%