Tender Herb-Braised Short Ribs

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

Tender Herb-Braised Short Ribs

YOUR SOLIN GENERATED RECIPE

Tender Herb-Braised Short Ribs

Savor the rich, melt-in-your-mouth flavor of braised short ribs slowly cooked with aromatic herbs and a medley of tender vegetables. This comforting dish features perfectly seared beef enhanced with garlic, onion, carrot, and celery, all simmered in a fragrant low-sodium broth, garnished with fresh parsley for a hint of brightness.

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NUTRITION

443kcal
Protein
37.1g
Fat
25.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

150g Beef Short Ribs

50g Carrot

50g Celery

50g Yellow Onion

1 Garlic Clove

100ml Low-Sodium Beef Broth

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1 Bay Leaf

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat a heavy-bottomed pot or Dutch oven on medium-high heat.

  • 2

    Season the beef short ribs lightly with salt and pepper. Sear the ribs on all sides until browned, about 2-3 minutes per side.

  • 3

    Remove the ribs temporarily and add diced carrot, celery, and onion to the pot. Sauté until they begin to soften, about 3-4 minutes.

  • 4

    Add the minced garlic and cook for an additional minute until fragrant.

  • 5

    Return the seared short ribs to the pot. Pour in the low-sodium beef broth, and add the fresh rosemary, thyme, and bay leaf.

  • 6

    Bring the mixture to a simmer, then reduce the heat to low, cover, and gently braise for 1.5 to 2 hours until the meat is tender and easily pulls away from the bone.

  • 7

    Once cooked, discard the bay leaf and herb sprigs. Adjust seasoning with salt and pepper if needed.

  • 8

    Plate the short ribs with the braised vegetables and garnish with freshly chopped parsley before serving.

Tender Herb-Braised Short Ribs

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

Tender Herb-Braised Short Ribs

YOUR SOLIN GENERATED RECIPE

Tender Herb-Braised Short Ribs

Savor the rich, melt-in-your-mouth flavor of braised short ribs slowly cooked with aromatic herbs and a medley of tender vegetables. This comforting dish features perfectly seared beef enhanced with garlic, onion, carrot, and celery, all simmered in a fragrant low-sodium broth, garnished with fresh parsley for a hint of brightness.

NUTRITION

443kcal
Protein
37.1g
Fat
25.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

150g Beef Short Ribs

50g Carrot

50g Celery

50g Yellow Onion

1 Garlic Clove

100ml Low-Sodium Beef Broth

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1 Bay Leaf

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat a heavy-bottomed pot or Dutch oven on medium-high heat.

  • 2

    Season the beef short ribs lightly with salt and pepper. Sear the ribs on all sides until browned, about 2-3 minutes per side.

  • 3

    Remove the ribs temporarily and add diced carrot, celery, and onion to the pot. Sauté until they begin to soften, about 3-4 minutes.

  • 4

    Add the minced garlic and cook for an additional minute until fragrant.

  • 5

    Return the seared short ribs to the pot. Pour in the low-sodium beef broth, and add the fresh rosemary, thyme, and bay leaf.

  • 6

    Bring the mixture to a simmer, then reduce the heat to low, cover, and gently braise for 1.5 to 2 hours until the meat is tender and easily pulls away from the bone.

  • 7

    Once cooked, discard the bay leaf and herb sprigs. Adjust seasoning with salt and pepper if needed.

  • 8

    Plate the short ribs with the braised vegetables and garnish with freshly chopped parsley before serving.