Tender Braised Beef Short Ribs with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Braised Beef Short Ribs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Beef Short Ribs with Root Vegetables

Indulge in tender braised beef short ribs gently simmered with a medley of root vegetables, aromatic herbs, and a rich broth, creating a comforting dish bursting with deep, savory flavors and rustic charm.

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NUTRITION

515kcal
Protein
36.0g
Fat
25.1g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1 small Onion

2 cloves Garlic

1 tbsp Tomato Paste

1/2 cup Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the beef short ribs generously with salt and pepper.

  • 2

    Heat olive oil in a heavy, oven-safe pot over medium-high heat. Sear the beef short ribs on all sides until brown, about 2-3 minutes per side.

  • 3

    Remove the ribs and set aside. In the same pot, add chopped onion, garlic, carrot, and parsnip. Sauté until the vegetables soften, about 4-5 minutes.

  • 4

    Stir in the tomato paste and cook for an additional 1-2 minutes to deepen its flavor.

  • 5

    Return the beef short ribs to the pot. Pour in the beef broth and add the fresh thyme and rosemary.

  • 6

    Bring the mixture to a simmer, then cover the pot and transfer to a preheated 325°F oven.

  • 7

    Braise in the oven for about 2 to 2.5 hours, or until the beef is fork-tender and the vegetables are cooked through.

  • 8

    Adjust seasoning with salt and pepper as needed before serving.

Tender Braised Beef Short Ribs with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Braised Beef Short Ribs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Beef Short Ribs with Root Vegetables

Indulge in tender braised beef short ribs gently simmered with a medley of root vegetables, aromatic herbs, and a rich broth, creating a comforting dish bursting with deep, savory flavors and rustic charm.

NUTRITION

515kcal
Protein
36.0g
Fat
25.1g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1 small Onion

2 cloves Garlic

1 tbsp Tomato Paste

1/2 cup Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Season the beef short ribs generously with salt and pepper.

  • 2

    Heat olive oil in a heavy, oven-safe pot over medium-high heat. Sear the beef short ribs on all sides until brown, about 2-3 minutes per side.

  • 3

    Remove the ribs and set aside. In the same pot, add chopped onion, garlic, carrot, and parsnip. Sauté until the vegetables soften, about 4-5 minutes.

  • 4

    Stir in the tomato paste and cook for an additional 1-2 minutes to deepen its flavor.

  • 5

    Return the beef short ribs to the pot. Pour in the beef broth and add the fresh thyme and rosemary.

  • 6

    Bring the mixture to a simmer, then cover the pot and transfer to a preheated 325°F oven.

  • 7

    Braise in the oven for about 2 to 2.5 hours, or until the beef is fork-tender and the vegetables are cooked through.

  • 8

    Adjust seasoning with salt and pepper as needed before serving.