Garlic-Herb Braised Short Ribs with Root Vegetables

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

Garlic-Herb Braised Short Ribs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Short Ribs with Root Vegetables

Savor tender braised short ribs infused with garlic, rosemary, and thyme, paired with a colorful medley of roasted root vegetables. This dish provides a comforting, home-cooked feel with a bright herbal finish and robust savory flavors, perfect for a satisfying dinner.

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NUTRITION

568kcal
Protein
37.2g
Fat
34.7g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs (braised)

1 medium Carrot

1/2 medium Parsnip

1/4 medium Onion

1 Garlic Clove

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Olive Oil

1/2 cup Low-Sodium Beef Broth

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the beef short ribs dry with paper towels. Season lightly with salt and pepper if desired.

  • 3

    In an oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the short ribs and sear on all sides until browned.

  • 4

    Remove the ribs and add the chopped onion, carrot (cut into chunks), parsnip (cut into chunks), and garlic to the pot. Sauté for 3-4 minutes until the vegetables begin to soften.

  • 5

    Return the ribs to the pot. Add the beef broth along with the fresh rosemary and thyme.

  • 6

    Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven. Braise for about 2 hours, or until the meat is fork-tender.

  • 7

    Once cooked, portion out 6 ounces of the short rib along with an appropriate serving of root vegetables. Adjust seasoning as needed.

  • 8

    Serve warm, garnished with additional fresh herbs if desired.

Garlic-Herb Braised Short Ribs with Root Vegetables

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

Garlic-Herb Braised Short Ribs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Short Ribs with Root Vegetables

Savor tender braised short ribs infused with garlic, rosemary, and thyme, paired with a colorful medley of roasted root vegetables. This dish provides a comforting, home-cooked feel with a bright herbal finish and robust savory flavors, perfect for a satisfying dinner.

NUTRITION

568kcal
Protein
37.2g
Fat
34.7g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs (braised)

1 medium Carrot

1/2 medium Parsnip

1/4 medium Onion

1 Garlic Clove

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Olive Oil

1/2 cup Low-Sodium Beef Broth

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the beef short ribs dry with paper towels. Season lightly with salt and pepper if desired.

  • 3

    In an oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the short ribs and sear on all sides until browned.

  • 4

    Remove the ribs and add the chopped onion, carrot (cut into chunks), parsnip (cut into chunks), and garlic to the pot. Sauté for 3-4 minutes until the vegetables begin to soften.

  • 5

    Return the ribs to the pot. Add the beef broth along with the fresh rosemary and thyme.

  • 6

    Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven. Braise for about 2 hours, or until the meat is fork-tender.

  • 7

    Once cooked, portion out 6 ounces of the short rib along with an appropriate serving of root vegetables. Adjust seasoning as needed.

  • 8

    Serve warm, garnished with additional fresh herbs if desired.