Name: Slow-Cooked Beef Ribs with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz beef short ribs; 0.5 cup carrots; 0.5 cup parsnips; 0.25 cup yellow onion; 1 clove garlic; 0.5 cup beef bone broth; 0 tsp olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 sprig fresh rosemary; 1 sprig fresh thyme

Slow-Cooked Beef Ribs with Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Beef Ribs with Root Vegetables

Slow-cooked beef short ribs simmered in a rich herb broth until fork-tender, paired with earthy carrots and parsnips for a comforting, soul-warming meal.

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NUTRITION

Protein

32.7g

Fat

36.0g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

5 oz beef short ribs

0.5 cup carrots

0.5 cup parsnips

0.25 cup yellow onion

1 clove garlic

0.5 cup beef bone broth

0 tsp olive oil

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 beef short ribs on all sides with sea salt and black pepper.
2
Heat the olive oil in a skillet over medium-high heat and sear the ribs until a golden-brown crust forms on all sides.
3
Place the diced onion, chopped carrots, and chopped parsnips into the bottom of a slow cooker.
4
Layer the seared beef ribs on top of the vegetables and add the minced garlic, rosemary, and thyme.
5
Pour the beef bone broth over the ingredients, ensuring the ribs are partially submerged.
6
Cover and cook on low for 7-8 hours or on high for 4-5 hours until the meat is tender and easily pulls away from the bone.
7
Remove the herb sprigs before serving the ribs alongside the softened root vegetables and a spoonful of the cooking juices.