Coffee-Rubbed Braised Short Ribs with Root Vegetables

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

Coffee-Rubbed Braised Short Ribs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Coffee-Rubbed Braised Short Ribs with Root Vegetables

Savor the bold flavors of tender short ribs infused with a rich coffee rub, lovingly braised with a medley of roasted root vegetables. This dish brings deep, savory notes with an aromatic finish, balanced by the natural sweetness of carrots and parsnips, making it a satisfying and hearty meal perfect for dinner.

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NUTRITION

504kcal
Protein
39.2g
Fat
27.6g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Braised Short Ribs

1 tsp Ground Coffee

1 tsp Brown Sugar

0.5 tsp Kosher Salt

0.5 tsp Black Pepper

1 medium Carrot

1 medium Parsnip

1/4 Yellow Onion

0.5 cup Beef Broth

1 tsp Olive Oil

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PREPARATION

  • 1

    Pat the short ribs dry and season with a mixture of ground coffee, brown sugar, kosher salt, and black pepper until evenly coated.

  • 2

    Heat the olive oil in a heavy, oven-safe pot over medium-high heat. Sear the ribs until browned on all sides to lock in flavor.

  • 3

    Add chopped carrot, parsnip, and sliced onion to the pot and sauté for 3-4 minutes until they start to soften.

  • 4

    Pour in the beef broth to deglaze the pot, ensuring to scrape any browned bits from the bottom.

  • 5

    Cover the pot and reduce the heat to low. Simmer the ribs and vegetables gently for about 2 to 2.5 hours until the short ribs are tender and the flavors meld together. Alternatively, transfer to a preheated oven at 325°F for the braising period.

  • 6

    Once done, serve the braised short ribs with a generous portion of the root vegetables, spooning some of the braising liquid over the top for added moisture and flavor.

Coffee-Rubbed Braised Short Ribs with Root Vegetables

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

Coffee-Rubbed Braised Short Ribs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Coffee-Rubbed Braised Short Ribs with Root Vegetables

Savor the bold flavors of tender short ribs infused with a rich coffee rub, lovingly braised with a medley of roasted root vegetables. This dish brings deep, savory notes with an aromatic finish, balanced by the natural sweetness of carrots and parsnips, making it a satisfying and hearty meal perfect for dinner.

NUTRITION

504kcal
Protein
39.2g
Fat
27.6g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Braised Short Ribs

1 tsp Ground Coffee

1 tsp Brown Sugar

0.5 tsp Kosher Salt

0.5 tsp Black Pepper

1 medium Carrot

1 medium Parsnip

1/4 Yellow Onion

0.5 cup Beef Broth

1 tsp Olive Oil

PREPARATION

  • 1

    Pat the short ribs dry and season with a mixture of ground coffee, brown sugar, kosher salt, and black pepper until evenly coated.

  • 2

    Heat the olive oil in a heavy, oven-safe pot over medium-high heat. Sear the ribs until browned on all sides to lock in flavor.

  • 3

    Add chopped carrot, parsnip, and sliced onion to the pot and sauté for 3-4 minutes until they start to soften.

  • 4

    Pour in the beef broth to deglaze the pot, ensuring to scrape any browned bits from the bottom.

  • 5

    Cover the pot and reduce the heat to low. Simmer the ribs and vegetables gently for about 2 to 2.5 hours until the short ribs are tender and the flavors meld together. Alternatively, transfer to a preheated oven at 325°F for the braising period.

  • 6

    Once done, serve the braised short ribs with a generous portion of the root vegetables, spooning some of the braising liquid over the top for added moisture and flavor.