Braised Short Ribs of Beef
- CKD non-dialysis
- 1/2 cup carrot
- 1/2 cup celery
- 1/2 cup onion
- 2-1/2 pounds boneless short ribs
- 1/2 cup all-purpose flour
- 1/2 teaspoon black pepper
- 3 tablespoons canola oil
- 2 cups reduced-sodium beef broth
- Preheat oven to 350° F.
- Chop carrot, celery and onion.
- Trim fat from ribs. Combine flour and pepper. Roll short ribs in flour to coat.
- Heat 1-1/2 tablespoons oil in a skillet, and brown ribs on all sides.
- Place ribs in a roasting pan and roast uncovered for 45 minutes. Carefully pour off extra fat.
- Heat 1/2 tablespoon oil in a large pot and sauté chopped vegetables until soft.
- Add roasted short ribs and beef broth. Cover and simmer 2 hours or until ribs are tender.
- To make gravy, brown 2 tablespoons flour in 1 tablespoon oil. Add 1 cup of the meat liquid and stir over medium heat until thickened. Serve 2 tablespoons gravy with each serving of short ribs.
Nutrients per serving
- Calories 327
- Protein 28 g
- Carbohydrates 5 g
- Fat 21 g
- Cholesterol 79 mg
- Sodium 189 mg
- Potassium 359 mg
- Phosphorus 223 mg
- Calcium 19 mg
- Fiber 0.6 g
Renal and renal diabetic food choices
- 3-1/2 meat
- 1/2 vegetable, low potassium
- 1 fat
- Look for reduced sodium broth containing 500 milligrams sodium or less per 1 cup serving. Avoid low sodium broths and bouillons containing potassium chloride—it’s very high in potassium. Some recommended brands include Health Valley No Salt, Fat Free Beef Broth (www.HealthValley.com) (800-423-4846), Kitchen Basics Natural Beef Stock (www.kitchenbasics.net), and Swanson 50% Less Sodium Beef Broth (www.swansonbroth.com).
- Braised means to cook covered in a small amount of liquid, usually after browning the meat to help develop color and flavor.
- For CKD non-dialysis: This higher protein recipe may be appropriate for your diet if the portion size is adjusted to reduce protein content. Adjustments should be based on your individual protein prescription. Check with your dietitian if you are unsure.