Name: Braised Short Ribs with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.25 oz Boneless beef short ribs; 1 cup Beef bone broth; 0.5 cup Carrots; 0.5 cup Parsnips; 0.25 cup Yellow onion; 0.25 cup Celery; 0.25 tsp Olive oil; 1 tbsp Tomato paste; 1 clove Garlic; 1 tsp Fresh thyme; 1 tsp Fresh rosemary; 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 savory bone broth with earthy root vegetables until they reach a melt-in-your-mouth tenderness.

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NUTRITION

Protein

32.1g

Fat

23.6g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

3.25 oz Boneless beef short ribs

1 cup Beef bone broth

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Yellow onion

0.25 cup Celery

0.25 tsp Olive oil

1 tbsp Tomato paste

1 clove Garlic

1 tsp Fresh thyme

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
Season the boneless beef short ribs evenly with the sea salt and black pepper.
3
Heat the olive oil in a small Dutch oven over medium-high heat and sear the ribs on all sides until browned.
4
Remove the ribs from the pot and set aside; add the diced onion, celery, carrots, and parsnips to the same pot.
5
Sauté the vegetables for 5 minutes until they begin to soften, then stir in the minced garlic and tomato paste for 1 minute.
6
Pour in the beef bone broth and add the fresh thyme and rosemary sprigs, scraping the bottom of the pot to release any browned bits.
7
Return the beef to the pot, cover with a tight-fitting lid, and transfer to the oven.
8
Braise for 2.5 to 3 hours until the beef is completely tender and the sauce has thickened.