Herb Slow-Braised Short Ribs with Roasted Root Vegetables

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

Herb Slow-Braised Short Ribs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb Slow-Braised Short Ribs with Roasted Root Vegetables

Savor tender, slow-braised short ribs infused with aromatic herbs, paired with a colorful medley of roasted root vegetables for a hearty, satisfying meal that delights the palate with every bite.

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NUTRITION

476kcal
Protein
33.6g
Fat
25.5g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Short Ribs

1 cup Mixed Roasted Root Vegetables

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 325°F for both braising and roasting.

  • 2

    Pat the short ribs dry with a paper towel and season with salt and pepper.

  • 3

    Heat olive oil in a heavy skillet over medium-high heat and sear the short ribs on all sides until browned.

  • 4

    Transfer the seared short ribs to a Dutch oven. Add garlic, rosemary, and thyme, and deglaze the pan with a splash of water or beef broth to help create braising juices.

  • 5

    Cover the Dutch oven and place it in the preheated oven, braising for about 2 hours until the meat becomes tender.

  • 6

    Meanwhile, toss the mixed root vegetables with olive oil, salt, and pepper. Spread them evenly on a baking tray.

  • 7

    Roast the vegetables in the oven on a separate rack for 25-30 minutes until they are soft and caramelized.

  • 8

    Once the short ribs are tender, serve them with the roasted root vegetables, drizzling some of the braising liquid over the top for extra flavor.

Herb Slow-Braised Short Ribs with Roasted Root Vegetables

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

Herb Slow-Braised Short Ribs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb Slow-Braised Short Ribs with Roasted Root Vegetables

Savor tender, slow-braised short ribs infused with aromatic herbs, paired with a colorful medley of roasted root vegetables for a hearty, satisfying meal that delights the palate with every bite.

NUTRITION

476kcal
Protein
33.6g
Fat
25.5g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Short Ribs

1 cup Mixed Roasted Root Vegetables

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 325°F for both braising and roasting.

  • 2

    Pat the short ribs dry with a paper towel and season with salt and pepper.

  • 3

    Heat olive oil in a heavy skillet over medium-high heat and sear the short ribs on all sides until browned.

  • 4

    Transfer the seared short ribs to a Dutch oven. Add garlic, rosemary, and thyme, and deglaze the pan with a splash of water or beef broth to help create braising juices.

  • 5

    Cover the Dutch oven and place it in the preheated oven, braising for about 2 hours until the meat becomes tender.

  • 6

    Meanwhile, toss the mixed root vegetables with olive oil, salt, and pepper. Spread them evenly on a baking tray.

  • 7

    Roast the vegetables in the oven on a separate rack for 25-30 minutes until they are soft and caramelized.

  • 8

    Once the short ribs are tender, serve them with the roasted root vegetables, drizzling some of the braising liquid over the top for extra flavor.