Slow-Braised Short Ribs with Creamy Mashed Cauliflower and 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 Creamy Mashed Cauliflower and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Short Ribs with Creamy Mashed Cauliflower and Roasted Root Vegetables

Savor the rich, tender flavors of slow-braised short ribs paired with a velvety, creamy mashed cauliflower and a medley of roasted root vegetables that add a delightful sweetness and earthiness to the dish. Each element is thoughtfully portioned to offer a balanced, satisfying meal with enticing aromas and textures.

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NUTRITION

440kcal
Protein
37g
Fat
28g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 cup Cauliflower

2 tbsp Greek Yogurt

1 tsp Olive Oil

1/2 cup Mixed Root Vegetables

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F for the braising process and to 400°F for roasting the vegetables later.

  • 2

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

  • 3

    Add a small amount of liquid such as beef broth or water (optional for braising), cover the pot, and transfer it to the 325°F oven. Slow braise the ribs for about 2 to 2.5 hours until tender.

  • 4

    Meanwhile, prepare the mashed cauliflower by steaming cauliflower florets until soft. Transfer the steamed cauliflower to a bowl, add Greek yogurt and olive oil, then blend until smooth. Season with salt and pepper to taste.

  • 5

    Toss the mixed root vegetables with a bit of salt, pepper, and a drizzle of olive oil, then roast them in the 400°F oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 6

    To serve, plate a portion of the mashed cauliflower, arrange a serving of roasted root vegetables on the side, and top with a tender piece of braised short rib. Enjoy the harmonious mix of flavors.

Slow-Braised Short Ribs with Creamy Mashed Cauliflower and 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 Creamy Mashed Cauliflower and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Short Ribs with Creamy Mashed Cauliflower and Roasted Root Vegetables

Savor the rich, tender flavors of slow-braised short ribs paired with a velvety, creamy mashed cauliflower and a medley of roasted root vegetables that add a delightful sweetness and earthiness to the dish. Each element is thoughtfully portioned to offer a balanced, satisfying meal with enticing aromas and textures.

NUTRITION

440kcal
Protein
37g
Fat
28g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 cup Cauliflower

2 tbsp Greek Yogurt

1 tsp Olive Oil

1/2 cup Mixed Root Vegetables

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F for the braising process and to 400°F for roasting the vegetables later.

  • 2

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

  • 3

    Add a small amount of liquid such as beef broth or water (optional for braising), cover the pot, and transfer it to the 325°F oven. Slow braise the ribs for about 2 to 2.5 hours until tender.

  • 4

    Meanwhile, prepare the mashed cauliflower by steaming cauliflower florets until soft. Transfer the steamed cauliflower to a bowl, add Greek yogurt and olive oil, then blend until smooth. Season with salt and pepper to taste.

  • 5

    Toss the mixed root vegetables with a bit of salt, pepper, and a drizzle of olive oil, then roast them in the 400°F oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 6

    To serve, plate a portion of the mashed cauliflower, arrange a serving of roasted root vegetables on the side, and top with a tender piece of braised short rib. Enjoy the harmonious mix of flavors.