Name: Braised Short Ribs with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Beef short ribs; 0.5 tsp Olive oil; 1 medium Carrot; 0.5 medium Parsnip; 0.5 cup Yellow onion; 2 cloves Garlic; 1 tbsp Tomato paste; 1 cup Beef bone broth; 1 tbsp Red wine vinegar; 1 sprig Fresh rosemary; 1 sprig Fresh thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Braised Short Ribs with Root Vegetables

Slow-braised beef short ribs simmered in a rich bone broth reduction with tender, caramelized root vegetables for a melt-in-your-mouth texture.

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NUTRITION

Protein

36.0g

Fat

27.9g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef short ribs

0.5 tsp Olive oil

1 medium Carrot

0.5 medium Parsnip

0.5 cup Yellow onion

2 cloves Garlic

1 tbsp Tomato paste

1 cup Beef bone broth

1 tbsp Red wine vinegar

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the short ribs with sea salt and black pepper on all sides.
2
Heat olive oil in a heavy-bottomed pot over medium-high heat and sear the ribs until a deep brown crust forms.
3
Remove the meat and add the diced onion, carrot, and parsnip, sautéing until the vegetables are slightly softened and fragrant.
4
Stir in the garlic and tomato paste, cooking for one minute before deglazing the pot with red wine vinegar.
5
Pour in the beef bone broth and return the ribs to the pot along with the rosemary and thyme sprigs.
6
Cover and simmer on low heat for 2.5 to 3 hours until the beef is tender and pulls away easily from the bone.