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

Savor tender, slow-braised short ribs paired with a medley of roasted root vegetables, including carrots, parsnips, and red onions. The flavorful braising liquid infused with garlic and herbs elevates this comforting dish to a hearty dinner option that delights both the palate and your fitness goals.

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NUTRITION

614kcal
Protein
37.1g
Fat
39.3g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

2 Garlic Cloves

1 tbsp Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    Season the beef short ribs generously with salt and pepper.

  • 3

    In a heavy, oven-safe pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned.

  • 4

    Add the chopped red onion and minced garlic to the pot and sauté until fragrant.

  • 5

    Deglaze the pot with a splash of water or a low-sodium beef broth, scraping up any browned bits.

  • 6

    Add the fresh thyme and rosemary, reduce the heat to low, cover the pot, and let the short ribs braise for about 2 to 2.5 hours, or until tender.

  • 7

    Meanwhile, chop the carrot and parsnip into uniform pieces. Toss them with a little olive oil, salt, and pepper.

  • 8

    Spread the vegetables on a baking sheet and roast in the oven for about 25-30 minutes, or until golden and tender.

  • 9

    Once the short ribs are tender, serve them on a plate with a generous portion of the roasted root vegetables. Drizzle any remaining braising juices over the top for added flavor.

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

Savor tender, slow-braised short ribs paired with a medley of roasted root vegetables, including carrots, parsnips, and red onions. The flavorful braising liquid infused with garlic and herbs elevates this comforting dish to a hearty dinner option that delights both the palate and your fitness goals.

NUTRITION

614kcal
Protein
37.1g
Fat
39.3g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

2 Garlic Cloves

1 tbsp Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    Season the beef short ribs generously with salt and pepper.

  • 3

    In a heavy, oven-safe pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned.

  • 4

    Add the chopped red onion and minced garlic to the pot and sauté until fragrant.

  • 5

    Deglaze the pot with a splash of water or a low-sodium beef broth, scraping up any browned bits.

  • 6

    Add the fresh thyme and rosemary, reduce the heat to low, cover the pot, and let the short ribs braise for about 2 to 2.5 hours, or until tender.

  • 7

    Meanwhile, chop the carrot and parsnip into uniform pieces. Toss them with a little olive oil, salt, and pepper.

  • 8

    Spread the vegetables on a baking sheet and roast in the oven for about 25-30 minutes, or until golden and tender.

  • 9

    Once the short ribs are tender, serve them on a plate with a generous portion of the roasted root vegetables. Drizzle any remaining braising juices over the top for added flavor.