Tender 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.

Tender Slow-Braised Short Ribs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Short Ribs with Roasted Root Vegetables

Savor the rich, melt-in-your-mouth slow-braised short ribs paired with a medley of roasted root vegetables, all crowned with a perfectly poached egg. This dish offers a comforting and hearty experience with layers of deep flavors and textures, making it an ideal choice for a nourishing dinner.

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NUTRITION

575kcal
Protein
36.5g
Fat
34.8g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

1 large Poached Egg

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and chop the carrot, parsnip, and red onion into uniform bite-sized pieces.

  • 3

    Place the chopped vegetables in a bowl, drizzle with olive oil, and season with salt and pepper. Toss gently to coat evenly.

  • 4

    Spread the vegetables out on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through for even caramelization.

  • 5

    While the vegetables are roasting, prepare the slow-braised short ribs according to your preferred method until they are tender and flavorful.

  • 6

    For the poached egg, bring a pot of water to a gentle simmer, add a splash of vinegar, and gently slide in the egg. Poach for about 3-4 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon and set aside.

  • 7

    Plate the braised short ribs alongside a generous serving of roasted root vegetables.

  • 8

    Top the dish with the poached egg and serve immediately.

Tender 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.

Tender Slow-Braised Short Ribs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Short Ribs with Roasted Root Vegetables

Savor the rich, melt-in-your-mouth slow-braised short ribs paired with a medley of roasted root vegetables, all crowned with a perfectly poached egg. This dish offers a comforting and hearty experience with layers of deep flavors and textures, making it an ideal choice for a nourishing dinner.

NUTRITION

575kcal
Protein
36.5g
Fat
34.8g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

1 large Poached Egg

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and chop the carrot, parsnip, and red onion into uniform bite-sized pieces.

  • 3

    Place the chopped vegetables in a bowl, drizzle with olive oil, and season with salt and pepper. Toss gently to coat evenly.

  • 4

    Spread the vegetables out on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through for even caramelization.

  • 5

    While the vegetables are roasting, prepare the slow-braised short ribs according to your preferred method until they are tender and flavorful.

  • 6

    For the poached egg, bring a pot of water to a gentle simmer, add a splash of vinegar, and gently slide in the egg. Poach for about 3-4 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon and set aside.

  • 7

    Plate the braised short ribs alongside a generous serving of roasted root vegetables.

  • 8

    Top the dish with the poached egg and serve immediately.