Many years ago, I had to make this amazing red wine-braised short ribs recipe from Bon Appetit for our gourmet group. I remember that it took all day but the result was amazing! So this year, I tried it for the second time, for a special family dinner. Only now, I was tweaking it to be low sodium as well. The results were just as great and we had some very happy customers!!

It’s all in the ingredients! Once you start with the best quality ingredients, you can just sit back and let them do the work. Since the recipe is pretty clear, I will just list my ingredients/tweaks:

• The Darien Butcher Shop did an outstanding job giving me the perfectly cut short ribs (I literally just had to use them in my recipe!).
• I used 365 Organic No Salt Added tomato paste from Whole Foods.
• I substituted Swanson unsalted chicken broth (35mg sodium per cup) instead of beef stock.
• Also, I did not add any salt while cooking at all! The Terranoble cabernet sauvignon, along with the herbs, did all the flavoring for me!!
• We love vegetables so instead of straining it all out, I salvaged the veggies and just discarded the fat in the last step.

Serve over mashed potatoes. Since the ribs were so flavorful, I did not add much salt to the potatoes (just a pinch while plating). Some quick sautéed baby spinach, haricots verts, baby bella mushrooms, and a low sodium brioche roll (160mg sodium) rounded off the plate.

Perfect for an impressive winter feast and so utterly decadent!