Slow-Braised Short Ribs with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Short Ribs with Roasted Vegetables

Enjoy tender, slow-braised short ribs paired with a medley of roasted carrots, parsnips, and red onions, all lightly tossed in olive oil and aromatic thyme. This hearty dish offers a satisfying depth of flavor and a balanced blend of protein and vegetables, perfect for a nourishing dinner.

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NUTRITION

451kcal
Protein
36.9g
Fat
27.8g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 tsp Olive Oil

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Add a splash of water or broth, cover, and transfer the pot to a preheated oven. Braise the short ribs for about 2 to 2.5 hours until tender.

  • 4

    Meanwhile, peel and chop the carrot and parsnip into evenly sized pieces. Slice the red onion into thick wedges.

  • 5

    Toss the vegetables in a bowl with olive oil, salt, black pepper, and fresh thyme leaves.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes or until they are tender and slightly caramelized.

  • 7

    Once the ribs are tender, remove from the oven and let them rest for a few minutes before serving with the roasted vegetables.

  • 8

    Plate a serving with the braised short ribs alongside a generous helping of the colorful roasted vegetables and garnish with a fresh thyme sprig.

Slow-Braised Short Ribs with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Short Ribs with Roasted Vegetables

Enjoy tender, slow-braised short ribs paired with a medley of roasted carrots, parsnips, and red onions, all lightly tossed in olive oil and aromatic thyme. This hearty dish offers a satisfying depth of flavor and a balanced blend of protein and vegetables, perfect for a nourishing dinner.

NUTRITION

451kcal
Protein
36.9g
Fat
27.8g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 tsp Olive Oil

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Add a splash of water or broth, cover, and transfer the pot to a preheated oven. Braise the short ribs for about 2 to 2.5 hours until tender.

  • 4

    Meanwhile, peel and chop the carrot and parsnip into evenly sized pieces. Slice the red onion into thick wedges.

  • 5

    Toss the vegetables in a bowl with olive oil, salt, black pepper, and fresh thyme leaves.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes or until they are tender and slightly caramelized.

  • 7

    Once the ribs are tender, remove from the oven and let them rest for a few minutes before serving with the roasted vegetables.

  • 8

    Plate a serving with the braised short ribs alongside a generous helping of the colorful roasted vegetables and garnish with a fresh thyme sprig.