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

Enjoy tender and flavorful slow-braised short ribs paired with a medley of roasted root vegetables. This rustic dish features melt-in-your-mouth beef infused with herbaceous aromatics and sweet, caramelized carrots, parsnips, and red onion, lightly drizzled with olive oil. A comforting meal perfect for a cozy dinner.

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NUTRITION

419kcal
Protein
34.0g
Fat
27.8g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces braised short ribs

1 medium carrot

1 small parsnip

1/4 medium red onion (quartered)

1 teaspoon olive oil

1 garlic clove

2 sprigs fresh rosemary

2 sprigs fresh thyme

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the 5-ounce short rib with salt and pepper. In a heavy skillet over medium-high heat, sear the short rib on all sides until browned.

  • 3

    Transfer the seared short rib to a slow cooker. Add the garlic, rosemary, thyme, and a splash of water or low-sodium beef broth. Slow braise on low for 4-6 hours until the meat is fork tender.

  • 4

    While the beef is braising, chop the carrot, parsnip, and quarter the red onion. Toss the vegetables with olive oil, a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking tray and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 6

    Plate the braised short rib alongside the roasted root vegetables. Garnish with additional fresh herbs if desired and serve immediately.

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

Enjoy tender and flavorful slow-braised short ribs paired with a medley of roasted root vegetables. This rustic dish features melt-in-your-mouth beef infused with herbaceous aromatics and sweet, caramelized carrots, parsnips, and red onion, lightly drizzled with olive oil. A comforting meal perfect for a cozy dinner.

NUTRITION

419kcal
Protein
34.0g
Fat
27.8g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces braised short ribs

1 medium carrot

1 small parsnip

1/4 medium red onion (quartered)

1 teaspoon olive oil

1 garlic clove

2 sprigs fresh rosemary

2 sprigs fresh thyme

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the 5-ounce short rib with salt and pepper. In a heavy skillet over medium-high heat, sear the short rib on all sides until browned.

  • 3

    Transfer the seared short rib to a slow cooker. Add the garlic, rosemary, thyme, and a splash of water or low-sodium beef broth. Slow braise on low for 4-6 hours until the meat is fork tender.

  • 4

    While the beef is braising, chop the carrot, parsnip, and quarter the red onion. Toss the vegetables with olive oil, a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking tray and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 6

    Plate the braised short rib alongside the roasted root vegetables. Garnish with additional fresh herbs if desired and serve immediately.