Tender Braised Short Rib with Roasted Root Vegetables

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

Tender Braised Short Rib with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Short Rib with Roasted Root Vegetables

Savor the rich depth of slow-braised short rib paired with caramelized roasted root vegetables. Tender beef infused with aromatic herbs meets sweet, earthy carrots and parsnips for a comforting meal that delights the palate without compromising your nutritional goals.

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NUTRITION

429kcal
Protein
34.1g
Fat
22.9g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Braised Short Rib

½ cup chopped Carrot

½ cup chopped Parsnip

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Lightly toss the chopped carrots and parsnips with olive oil, salt, pepper, and minced garlic in a bowl.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, gently reheat the braised short rib in a small pot over low heat, adding a couple of rosemary sprigs for extra aroma if desired.

  • 5

    Plate the short rib and arrange the roasted vegetables alongside.

  • 6

    Finish with a light sprinkle of salt and freshly ground pepper, and garnish with an extra rosemary sprig before serving.

Tender Braised Short Rib with Roasted Root Vegetables

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

Tender Braised Short Rib with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Short Rib with Roasted Root Vegetables

Savor the rich depth of slow-braised short rib paired with caramelized roasted root vegetables. Tender beef infused with aromatic herbs meets sweet, earthy carrots and parsnips for a comforting meal that delights the palate without compromising your nutritional goals.

NUTRITION

429kcal
Protein
34.1g
Fat
22.9g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Braised Short Rib

½ cup chopped Carrot

½ cup chopped Parsnip

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Lightly toss the chopped carrots and parsnips with olive oil, salt, pepper, and minced garlic in a bowl.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, gently reheat the braised short rib in a small pot over low heat, adding a couple of rosemary sprigs for extra aroma if desired.

  • 5

    Plate the short rib and arrange the roasted vegetables alongside.

  • 6

    Finish with a light sprinkle of salt and freshly ground pepper, and garnish with an extra rosemary sprig before serving.