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.

Slow-Braised Short Ribs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Short Ribs with Roasted Root Vegetables

Savor a hearty dish featuring tender slow-braised short ribs accompanied by a vibrant medley of roasted root vegetables. The deep, comforting flavors of the braised beef perfectly complement the natural sweetness and earthy tones of carrots, parsnips, and beets, all lightly enhanced with a drizzle of olive oil. This comforting plate is ideal for a satisfying dinner that nourishes both body and soul.

Try 7 days free, then $12.99 / mo.

NUTRITION

570kcal
Protein
33.1g
Fat
32.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz braised beef short ribs

1 medium carrot

1 small parsnip

1 small beetroot

0.5 tsp olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the beef short ribs generously with salt and pepper. In a heavy pot or Dutch oven, sear the short ribs on all sides over medium-high heat until browned.

  • 3

    Add a small amount of liquid (such as beef broth or water) to the pot, cover, and let the ribs braise on low heat either on the stovetop or in a preheated oven until tender, about 2 to 2.5 hours.

  • 4

    While the ribs braise, peel and chop the carrot, parsnip, and beetroot into evenly-sized pieces. Toss the chopped vegetables with 0.5 teaspoon of olive oil, salt, pepper, and your choice of dried herbs like rosemary or thyme.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes, stirring halfway, until they are tender and lightly caramelized.

  • 6

    To serve, arrange a portion of braised short rib alongside a generous serving of the roasted root vegetables. Enjoy the comforting and robust flavors of this hearty meal.

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.

Slow-Braised Short Ribs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Short Ribs with Roasted Root Vegetables

Savor a hearty dish featuring tender slow-braised short ribs accompanied by a vibrant medley of roasted root vegetables. The deep, comforting flavors of the braised beef perfectly complement the natural sweetness and earthy tones of carrots, parsnips, and beets, all lightly enhanced with a drizzle of olive oil. This comforting plate is ideal for a satisfying dinner that nourishes both body and soul.

NUTRITION

570kcal
Protein
33.1g
Fat
32.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz braised beef short ribs

1 medium carrot

1 small parsnip

1 small beetroot

0.5 tsp olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the beef short ribs generously with salt and pepper. In a heavy pot or Dutch oven, sear the short ribs on all sides over medium-high heat until browned.

  • 3

    Add a small amount of liquid (such as beef broth or water) to the pot, cover, and let the ribs braise on low heat either on the stovetop or in a preheated oven until tender, about 2 to 2.5 hours.

  • 4

    While the ribs braise, peel and chop the carrot, parsnip, and beetroot into evenly-sized pieces. Toss the chopped vegetables with 0.5 teaspoon of olive oil, salt, pepper, and your choice of dried herbs like rosemary or thyme.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes, stirring halfway, until they are tender and lightly caramelized.

  • 6

    To serve, arrange a portion of braised short rib alongside a generous serving of the roasted root vegetables. Enjoy the comforting and robust flavors of this hearty meal.