Slow-Braised Short Ribs

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

Slow-Braised Short Ribs

YOUR SOLIN GENERATED RECIPE

Slow-Braised Short Ribs

Savor tender, lean short ribs slow-braised with a medley of white beans, carrots, and onions in a fragrant broth infused with garlic, thyme, and bay leaf. This comforting dish delivers a beautifully balanced bite with each forkful, perfect for a healthy, satisfying meal.

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NUTRITION

376kcal
Protein
34g
Fat
19.2g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Short Ribs (trimmed)

1/2 cup White Beans, canned and rinsed

1/4 cup diced carrots

1/4 cup diced onion

1 clove garlic, minced

1 tsp Olive Oil

1/4 cup Low-Sodium Beef Broth

1/2 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the trimmed short ribs with salt and pepper.

  • 2

    Heat olive oil in a heavy skillet or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned.

  • 3

    Add the diced onions, carrots, and minced garlic to the skillet. Sauté until the vegetables soften, about 3-4 minutes.

  • 4

    Pour in the low-sodium beef broth and add the white beans, dried thyme, and bay leaf. Bring the mixture to a simmer.

  • 5

    Reduce the heat to low, cover, and let the short ribs braise slowly for 2 to 2.5 hours, until tender.

  • 6

    Remove the bay leaf and serve the short ribs with the vegetable and bean mixture. Adjust seasoning as needed.

Slow-Braised Short Ribs

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

Slow-Braised Short Ribs

YOUR SOLIN GENERATED RECIPE

Slow-Braised Short Ribs

Savor tender, lean short ribs slow-braised with a medley of white beans, carrots, and onions in a fragrant broth infused with garlic, thyme, and bay leaf. This comforting dish delivers a beautifully balanced bite with each forkful, perfect for a healthy, satisfying meal.

NUTRITION

376kcal
Protein
34g
Fat
19.2g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Short Ribs (trimmed)

1/2 cup White Beans, canned and rinsed

1/4 cup diced carrots

1/4 cup diced onion

1 clove garlic, minced

1 tsp Olive Oil

1/4 cup Low-Sodium Beef Broth

1/2 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Season the trimmed short ribs with salt and pepper.

  • 2

    Heat olive oil in a heavy skillet or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned.

  • 3

    Add the diced onions, carrots, and minced garlic to the skillet. Sauté until the vegetables soften, about 3-4 minutes.

  • 4

    Pour in the low-sodium beef broth and add the white beans, dried thyme, and bay leaf. Bring the mixture to a simmer.

  • 5

    Reduce the heat to low, cover, and let the short ribs braise slowly for 2 to 2.5 hours, until tender.

  • 6

    Remove the bay leaf and serve the short ribs with the vegetable and bean mixture. Adjust seasoning as needed.