Name: Healthy Slow-Braised Short Ribs with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Short Ribs; 1 medium Carrot; 1 medium Parsnip; 1 tsp Extra Virgin Olive Oil; 1/2 cup Beef Broth; 2 cloves Garlic; 2 sprigs Fresh Rosemary; Salt and Pepper to taste

Healthy 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.

YOUR SOLIN GENERATED RECIPE

Healthy Slow-Braised Short Ribs with Roasted Root Vegetables

Enjoy tender, slow-braised short ribs paired with a vibrant medley of roasted root vegetables. This dish features deeply flavored beef complemented by caramelized carrots and parsnips, finished with a hint of olive oil and fresh herbs for a satisfying and wholesome dinner experience.

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NUTRITION

Protein

39.1g

Fat

20.4g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Short Ribs

1 medium Carrot

1 medium Parsnip

1 tsp Extra Virgin Olive Oil

1/2 cup Beef Broth

2 cloves Garlic

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 325°F.
2
Season the short ribs generously with salt and pepper.
3
Heat a skillet over medium-high heat and sear the short ribs on all sides until browned.
4
Transfer the seared ribs to an oven-safe pot. Add minced garlic and fresh rosemary sprigs.
5
Pour in beef broth and cover the pot with a lid.
6
Slow-braise in the oven for 2 to 2.5 hours until the meat is fork-tender.
7
Meanwhile, prepare the vegetables: peel and cut the carrot and parsnip into uniform pieces.
8
In a bowl, toss the vegetables with olive oil, salt, and pepper.
9
Spread the vegetables on a baking sheet and roast in the oven at 400°F for 20-25 minutes until tender and caramelized.
10
Once the short ribs are done, serve them with a generous portion of the roasted root vegetables. Enjoy!