Name: Slow-Braised Short Ribs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Beef Short Ribs; 1 medium Carrot; 1 medium Parsnip; 1/4 medium Yellow Onion; 1/4 cup Red Wine; 1 tsp Olive Oil; 2 cloves Garlic; 1 cup Beef Broth; 2 sprigs Fresh Thyme

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

YOUR SOLIN GENERATED RECIPE

Slow-Braised Short Ribs

Indulge in tender, slow-braised short ribs simmered in a rich red wine and aromatic vegetable broth, paired with roasted carrots and parsnips. This rustic dish offers a hearty, comforting bite with melt-in-your-mouth meat and soft, caramelized veggies, making for a satisfying meal that delights both the eyes and palate.

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NUTRITION

Protein

39.2g

Fat

36.2g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 medium Yellow Onion

1/4 cup Red Wine

1 tsp Olive Oil

2 cloves Garlic

1 cup Beef Broth

2 sprigs Fresh Thyme

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PREPARATION

1
Preheat your oven to 325°F.
2
Season the short ribs with salt and pepper. In a large, oven-safe pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until well browned.
3
Add the chopped onion, garlic, carrot, and parsnip to the pot. Sauté for 3-4 minutes until they start to soften.
4
Pour in the red wine and let it reduce slightly, scraping up any browned bits from the bottom.
5
Add the beef broth and fresh thyme to the pot. Bring the liquid to a simmer.
6
Cover the pot with a lid and transfer it to the oven. Braise for about 2.5 to 3 hours or until the short ribs are tender and the meat easily pulls away from the bone.
7
Remove the short ribs and vegetables from the oven. Skim off any excess fat if desired before serving.
8
Plate the short ribs with the braised vegetables and drizzle a bit of the reduced braising liquid over the top for added flavor.