Braised Beef Ribs with Root Vegetables

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

Braised Beef Ribs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Braised Beef Ribs with Root Vegetables

Slow-braised beef short ribs simmered until tender in a savory herb broth with earthy carrots and parsnips for a comforting and aromatic meal.

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NUTRITION

580kcal
Protein
32.1g
Fat
36.5g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless beef short ribs

0.5 tbsp olive oil

0.5 cup yellow onion

2 cloves garlic

0.5 cup carrots

0.5 cup parsnips

0.5 cup beef broth

1 tbsp tomato paste

0.5 tsp sea salt

0.25 tsp black pepper

1 sprig fresh rosemary

1 sprig fresh thyme

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PREPARATION

  • 1

    Season the boneless beef short ribs evenly on all sides with sea salt and black pepper.

  • 2

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef until a deep golden crust forms on all sides.

  • 3

    Remove the beef from the pot and set aside, then add the diced yellow onion and minced garlic to the remaining fat, sautéing until translucent.

  • 4

    Stir in the tomato paste and cook for one minute to deepen the flavor before pouring in the beef broth to deglaze the bottom of the pot.

  • 5

    Return the seared beef to the pot along with the chopped carrots, parsnips, rosemary, and thyme sprigs.

  • 6

    Cover the pot with a tight-fitting lid and reduce the heat to low, simmering for approximately 2 hours until the beef is fork-tender and the vegetables are soft.

Braised Beef Ribs with Root Vegetables

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

Braised Beef Ribs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Braised Beef Ribs with Root Vegetables

Slow-braised beef short ribs simmered until tender in a savory herb broth with earthy carrots and parsnips for a comforting and aromatic meal.

NUTRITION

580kcal
Protein
32.1g
Fat
36.5g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless beef short ribs

0.5 tbsp olive oil

0.5 cup yellow onion

2 cloves garlic

0.5 cup carrots

0.5 cup parsnips

0.5 cup beef broth

1 tbsp tomato paste

0.5 tsp sea salt

0.25 tsp black pepper

1 sprig fresh rosemary

1 sprig fresh thyme

PREPARATION

  • 1

    Season the boneless beef short ribs evenly on all sides with sea salt and black pepper.

  • 2

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef until a deep golden crust forms on all sides.

  • 3

    Remove the beef from the pot and set aside, then add the diced yellow onion and minced garlic to the remaining fat, sautéing until translucent.

  • 4

    Stir in the tomato paste and cook for one minute to deepen the flavor before pouring in the beef broth to deglaze the bottom of the pot.

  • 5

    Return the seared beef to the pot along with the chopped carrots, parsnips, rosemary, and thyme sprigs.

  • 6

    Cover the pot with a tight-fitting lid and reduce the heat to low, simmering for approximately 2 hours until the beef is fork-tender and the vegetables are soft.