This recipe focuses on maximizing flavor through techniques and ingredients rather than relying on salt. We'll use a combination of aromatics, herbs, and the natural richness of the short ribs to create a delicious and satisfying dish.
Yields: 4 servings - 200mg sodium
Prep time: 20 minutes
Cook time: 3-4 hours
Ingredients:
Short Ribs: 2-2.5 lbs bone-in beef short ribs, trimmed of excess fat
Olive Oil: 2 tablespoons
Aromatics:
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
Tomatoes: 1 (28-ounce) can crushed tomatoes (no salt added)
Red Wine: 1 cup dry red wine (like Chianti or Merlot), substitute no salt added beef broth if desired.
Herbs:
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
Optional Additions (for flavor depth):
1 bay leaf
A few sprigs of fresh thyme
Lemon Juice: 1 tablespoon (freshly squeezed, to brighten the sauce at the end)
Instructions:
Sear the Short Ribs: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the short ribs generously with freshly ground black pepper. Sear the short ribs on all sides until deeply browned. This step is crucial for flavor development. Remove the ribs from the pot and set aside.
Sauté the Vegetables: Add the chopped onions, carrots, and celery to the pot and cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Deglaze the Pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. This adds depth of flavor to the sauce. Let the wine simmer for a few minutes until reduced slightly.
Add Remaining Ingredients: Stir in the crushed tomatoes, oregano, basil, red pepper flakes (if using), bay leaf (if using), and thyme sprigs (if using). Bring the sauce to a simmer.
Braise the Short Ribs: Return the seared short ribs to the pot. The meat should be mostly submerged in the sauce. If necessary, add a little bit of low-sodium beef broth to cover the ribs. Bring the liquid back to a simmer, then cover the pot and transfer it to a preheated oven at 325°F.
Cook the Short Ribs: Braise the short ribs for 3-4 hours, or until they are extremely tender and falling off the bone. Check the ribs occasionally and add more liquid if needed.
Finish the Sauce: Once the short ribs are cooked, remove them from the pot and set aside. Remove the bay leaf and thyme sprigs. If the sauce is too thin, you can simmer it uncovered for a while to reduce it further. Stir in the lemon juice just before serving.
Serve: Shred the short rib meat with two forks and return it to the sauce. Serve the Short Rib Pizzaiola over polenta, mashed potatoes, or pasta.
Tips for Low Sodium Cooking:
Use fresh ingredients: Fresh herbs and vegetables have more flavor than dried ones.
Build flavor in layers: Searing the meat and sautéing the vegetables are key to building depth of flavor. Don't rush these steps.
Acid is your friend: Lemon juice or vinegar can brighten up a dish and make it taste more flavorful, even without salt.
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