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 the rich flavors of tender beef short ribs slowly braised with aromatic vegetables and herbs. Each bite delivers a hearty, comforting blend of savory beef, sweet carrots, and the subtle depth of celery and red onion, accented by garlic and fresh thyme, making this an ideal meal for a satisfying dinner.

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NUTRITION

453kcal
Protein
36.6g
Fat
30.1g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

1 medium Carrot

1 stalk Celery

1/4 Red Onion

2 cloves Garlic

2 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

    Season the beef short ribs lightly with salt and pepper.

  • 3

    In a heavy, oven-safe pot or Dutch oven, heat a drizzle of oil over medium-high heat and sear the short ribs on all sides until browned.

  • 4

    Remove the short ribs and set aside. In the same pot, add diced carrot, chopped celery, and sliced red onion. Sauté until the vegetables soften slightly, about 5 minutes.

  • 5

    Add minced garlic and continue sautéing for another minute until fragrant.

  • 6

    Return the short ribs to the pot. Add the thyme sprigs and bay leaf, and pour in a small amount of water or beef broth to deglaze, scraping up any browned bits from the bottom.

  • 7

    Cover the pot and transfer to the preheated oven. Let braise slowly for about 2 to 2.5 hours until the meat is tender and falling off the bone.

  • 8

    Remove from oven, discard the thyme and bay leaf, and adjust seasoning as necessary before serving.

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 the rich flavors of tender beef short ribs slowly braised with aromatic vegetables and herbs. Each bite delivers a hearty, comforting blend of savory beef, sweet carrots, and the subtle depth of celery and red onion, accented by garlic and fresh thyme, making this an ideal meal for a satisfying dinner.

NUTRITION

453kcal
Protein
36.6g
Fat
30.1g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

1 medium Carrot

1 stalk Celery

1/4 Red Onion

2 cloves Garlic

2 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

    Season the beef short ribs lightly with salt and pepper.

  • 3

    In a heavy, oven-safe pot or Dutch oven, heat a drizzle of oil over medium-high heat and sear the short ribs on all sides until browned.

  • 4

    Remove the short ribs and set aside. In the same pot, add diced carrot, chopped celery, and sliced red onion. Sauté until the vegetables soften slightly, about 5 minutes.

  • 5

    Add minced garlic and continue sautéing for another minute until fragrant.

  • 6

    Return the short ribs to the pot. Add the thyme sprigs and bay leaf, and pour in a small amount of water or beef broth to deglaze, scraping up any browned bits from the bottom.

  • 7

    Cover the pot and transfer to the preheated oven. Let braise slowly for about 2 to 2.5 hours until the meat is tender and falling off the bone.

  • 8

    Remove from oven, discard the thyme and bay leaf, and adjust seasoning as necessary before serving.