Low Sodium Braised Short Ribs

Savor the rich, melt-in-your-mouth tenderness of Low Sodium Braised Short Ribs, a healthier spin on the classic dish that doesn't skimp on flavor. This recipe combines perfectly seared beef short ribs with a medley of aromatic vegetables, fresh herbs, and a tangy splash of balsamic vinegar, all simmered in a deeply flavorful, low-sodium beef broth. Slow-braised in the oven for three hours, the meat becomes irresistibly tender, falling off the bone and infused with savory goodness. Perfect for cozy dinners or special occasions, this dish is enhanced by its simplicity: no added salt, but plenty of richness from garlic, tomato paste, and the optional addition of red wine for depth. Serve these succulent ribs with the luscious braising liquid over creamy mashed potatoes or roasted vegetables for a wholesome, comforting meal.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the short ribs with ground black pepper and set aside.

Step 3

In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat.

Step 4

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.

Step 5

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.

Step 6

Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the garlic is fragrant.

Step 7

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.

Step 8

Add the low-sodium beef broth and balsamic vinegar to the pot. Return the short ribs to the pot, submerging them in the liquid.

Step 9

Add the bay leaf, thyme, and rosemary by tucking them into the liquid around the ribs.

Step 10

Bring the mixture to a simmer, then cover the pot with a lid.

Step 11

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.

Step 12

Once cooked, remove the pot from the oven and discard the bay leaf and herb stems.

Step 13

Serve the short ribs hot with the braising sauce spooned over the top. Optionally, garnish with fresh herbs for extra flavor.

Nutrition Facts

Serving size	(3027.1g)

Amount per serving	% Daily Value*
Calories	4159.7

Total Fat 222.7g	0%
Saturated Fat 79.4g	0%
Polyunsaturated Fat 10.3g
Cholesterol 911.7mg	0%
Sodium 9605.2mg	0%
Total Carbohydrate 221.5g	0%
Dietary Fiber 14.3g	0%
Total Sugars 158.6g
Protein 262.1g	0%

Vitamin D 108.9IU	0%
Calcium 548.2mg	0%
Iron 23.3mg	0%
Potassium 6010.8mg	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: 50.9%

Protein: 26.6%

Carbs: 22.5%