Braised Short Ribs with Prune Juice
Braised Short Ribs with Prune Juice is a savory, slow-cooked dish featuring tender beef ribs simmered in a rich sauce where prune juice adds a deep, fruity sweetness and complexity. The dish typically includes aromatics like onions, garlic, and herbs, and is often associated with European or American comfort cooking, particularly in regions where dried fruits are used to enrich meat sauces.
🍽️ Nutrition at a glance
This dish is high in protein and fat from the beef, with a moderate amount of carbohydrates primarily from the prune juice and any added vegetables or thickeners. It provides key nutrients like iron, zinc, and B vitamins from the meat, along with some fiber and antioxidants from the prune juice, with a rough calorie ballpark of 400-600 per serving depending on portion size and preparation.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 25 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 15 g |
| Sodium | 600 mg |
| Potassium | 600 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Vitamin B12 | 3.5 mcg |
| Niacin (B3) | 10 mg |
| Phosphorus | 300 mg |
| Selenium | 30 mcg |
| Vitamin K | 15 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, using prune juice in braising is a clever way to balance flavors, adding natural sweetness and acidity that tenderizes the meat while reducing the need for added sugar. Nutritionally, the prune juice contributes potassium and phenolic compounds, which can aid digestion and offer anti-inflammatory benefits, making this dish a flavorful yet surprisingly wholesome comfort food.
