Herb Slow-Braised Short Ribs with Root Vegetables

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

Herb Slow-Braised Short Ribs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb Slow-Braised Short Ribs with Root Vegetables

Savor a comforting bowl of slow-braised short ribs nestled with tender root vegetables, infused with aromatic herbs for a hearty and satisfying meal. This dish brings together the rich flavor of succulent beef with the natural sweetness of carrots and parsnips, uplifted by the bright notes of fresh rosemary and thyme.

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NUTRITION

436kcal
Protein
35.3g
Fat
24.9g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

5 oz braised beef short ribs

1/2 cup sliced carrots

1/2 cup cubed parsnips

1/4 cup chopped onion

1 clove minced garlic

1 tsp olive oil

1/4 cup low sodium beef broth

2 sprigs fresh rosemary

2 sprigs fresh thyme

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your slow cooker or a heavy Dutch oven on medium heat.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    In the Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned.

  • 4

    Add the chopped onions and garlic to the pot, sautéing until softened and fragrant.

  • 5

    Add the sliced carrots, cubed parsnips, and beef broth to the pot, stirring to combine.

  • 6

    Tuck in the rosemary and thyme sprigs among the ingredients.

  • 7

    Reduce the heat to low (or set your slow cooker to low) and cover. Allow the dish to braise for 2.5 to 3 hours, or until the meat is tender and the flavors meld.

  • 8

    Once done, remove the herb sprigs, adjust seasoning if needed, and serve warm.

Herb Slow-Braised Short Ribs with Root Vegetables

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

Herb Slow-Braised Short Ribs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb Slow-Braised Short Ribs with Root Vegetables

Savor a comforting bowl of slow-braised short ribs nestled with tender root vegetables, infused with aromatic herbs for a hearty and satisfying meal. This dish brings together the rich flavor of succulent beef with the natural sweetness of carrots and parsnips, uplifted by the bright notes of fresh rosemary and thyme.

NUTRITION

436kcal
Protein
35.3g
Fat
24.9g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

5 oz braised beef short ribs

1/2 cup sliced carrots

1/2 cup cubed parsnips

1/4 cup chopped onion

1 clove minced garlic

1 tsp olive oil

1/4 cup low sodium beef broth

2 sprigs fresh rosemary

2 sprigs fresh thyme

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your slow cooker or a heavy Dutch oven on medium heat.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    In the Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned.

  • 4

    Add the chopped onions and garlic to the pot, sautéing until softened and fragrant.

  • 5

    Add the sliced carrots, cubed parsnips, and beef broth to the pot, stirring to combine.

  • 6

    Tuck in the rosemary and thyme sprigs among the ingredients.

  • 7

    Reduce the heat to low (or set your slow cooker to low) and cover. Allow the dish to braise for 2.5 to 3 hours, or until the meat is tender and the flavors meld.

  • 8

    Once done, remove the herb sprigs, adjust seasoning if needed, and serve warm.