Tender Slow-Braised Short Ribs with Herb-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 Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Short Ribs with Herb-Roasted Root Vegetables

Savor the rich, melt-in-your-mouth short ribs paired with a medley of herb-infused roasted root vegetables. This dish features tender braised beef short ribs slowly cooked to perfection, complemented by golden roasted carrots and parsnips, all enhanced by aromatic rosemary and thyme.

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NUTRITION

387kcal
Protein
33.5g
Fat
24.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Short Ribs

1/2 cup Carrots

1/2 cup Parsnips

1 tsp Olive Oil

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1 Garlic clove

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and black pepper.

  • 3

    Heat a skillet over medium-high heat and sear the short ribs on all sides until browned.

  • 4

    Transfer the seared short ribs to an oven-safe pot. Add a smashed garlic clove, a sprig of rosemary, and thyme.

  • 5

    Cover the pot and braise in the oven for 2 to 2.5 hours until ribs are tender.

  • 6

    While the ribs are braising, chop the carrots and parsnips into evenly sized pieces. Toss them in a bowl with olive oil, a pinch of salt, and freshly ground black pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven at 400°F for about 20-25 minutes until they become golden and tender.

  • 8

    To serve, place a portion of the braised short ribs alongside a serving of the herb-roasted root vegetables. Spoon some of the braising juices over the ribs for extra flavor.

Tender Slow-Braised Short Ribs with Herb-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 Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Short Ribs with Herb-Roasted Root Vegetables

Savor the rich, melt-in-your-mouth short ribs paired with a medley of herb-infused roasted root vegetables. This dish features tender braised beef short ribs slowly cooked to perfection, complemented by golden roasted carrots and parsnips, all enhanced by aromatic rosemary and thyme.

NUTRITION

387kcal
Protein
33.5g
Fat
24.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Short Ribs

1/2 cup Carrots

1/2 cup Parsnips

1 tsp Olive Oil

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1 Garlic clove

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and black pepper.

  • 3

    Heat a skillet over medium-high heat and sear the short ribs on all sides until browned.

  • 4

    Transfer the seared short ribs to an oven-safe pot. Add a smashed garlic clove, a sprig of rosemary, and thyme.

  • 5

    Cover the pot and braise in the oven for 2 to 2.5 hours until ribs are tender.

  • 6

    While the ribs are braising, chop the carrots and parsnips into evenly sized pieces. Toss them in a bowl with olive oil, a pinch of salt, and freshly ground black pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven at 400°F for about 20-25 minutes until they become golden and tender.

  • 8

    To serve, place a portion of the braised short ribs alongside a serving of the herb-roasted root vegetables. Spoon some of the braising juices over the ribs for extra flavor.