Tender Slow-Braised Short Ribs

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

Tender Slow-Braised Short Ribs

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Short Ribs

Savor the rich, melt-in-your-mouth flavor of these slow-braised short ribs, simmered with aromatic vegetables and herbs. This hearty dish features succulent beef infused with deep red wine and savory broth, balanced by the natural sweetness of carrots and the subtle depth of onions and garlic. A comforting meal perfect for any time of day.

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NUTRITION

485kcal
Protein
34.0g
Fat
32.3g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1/2 medium Yellow Onion

2 Garlic Cloves

1/2 cup Beef Broth

1/4 cup Red Wine

1 tsp Olive Oil

1 tbsp Tomato Paste

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

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PREPARATION

  • 1

    Season the short ribs with salt and pepper. In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

  • 2

    Sear the short ribs on all sides until deeply browned. Transfer the ribs to a plate.

  • 3

    Lower the heat to medium and add the chopped onion, carrot slices, and minced garlic. Sauté until softened, about 3-4 minutes.

  • 4

    Stir in the tomato paste and let it cook for another minute to deepen its flavor.

  • 5

    Return the short ribs to the pot. Pour in the beef broth and red wine, ensuring the meat is partially submerged.

  • 6

    Add the fresh thyme and rosemary. Bring the liquid to a simmer, then cover the pot and reduce the heat to low.

  • 7

    Let the short ribs braise slowly for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

  • 8

    Once done, remove the herbs, adjust seasoning if needed, and serve warm with some of the braising liquid spooned over the top.

Tender Slow-Braised Short Ribs

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

Tender Slow-Braised Short Ribs

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Short Ribs

Savor the rich, melt-in-your-mouth flavor of these slow-braised short ribs, simmered with aromatic vegetables and herbs. This hearty dish features succulent beef infused with deep red wine and savory broth, balanced by the natural sweetness of carrots and the subtle depth of onions and garlic. A comforting meal perfect for any time of day.

NUTRITION

485kcal
Protein
34.0g
Fat
32.3g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1/2 medium Yellow Onion

2 Garlic Cloves

1/2 cup Beef Broth

1/4 cup Red Wine

1 tsp Olive Oil

1 tbsp Tomato Paste

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

PREPARATION

  • 1

    Season the short ribs with salt and pepper. In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

  • 2

    Sear the short ribs on all sides until deeply browned. Transfer the ribs to a plate.

  • 3

    Lower the heat to medium and add the chopped onion, carrot slices, and minced garlic. Sauté until softened, about 3-4 minutes.

  • 4

    Stir in the tomato paste and let it cook for another minute to deepen its flavor.

  • 5

    Return the short ribs to the pot. Pour in the beef broth and red wine, ensuring the meat is partially submerged.

  • 6

    Add the fresh thyme and rosemary. Bring the liquid to a simmer, then cover the pot and reduce the heat to low.

  • 7

    Let the short ribs braise slowly for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

  • 8

    Once done, remove the herbs, adjust seasoning if needed, and serve warm with some of the braising liquid spooned over the top.