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 colorful medley of roasted root vegetables. This hearty dish offers succulent beef infused with aromatic garlic and red onion, complemented by the natural sweetness of carrots and parsnips caramelized to perfection.

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NUTRITION

479kcal
Protein
38.5g
Fat
28.5g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/4 cup chopped Red Onion

1 clove Garlic

1 teaspoon Olive Oil

1/4 cup Beef Broth

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs with salt and pepper. In an oven-safe pot or Dutch oven, heat the olive oil over medium-high heat and sear the short ribs on all sides until browned.

  • 3

    Remove the ribs and lower the heat. Add the chopped red onion and garlic to the pot, sautéing until softened and fragrant.

  • 4

    Return the short ribs to the pot and pour in the beef broth. Cover with a lid and transfer to the preheated oven. Braise for about 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.

  • 5

    While the ribs are braising, preheat a separate oven to 400°F for the vegetables. Toss the chopped carrots and parsnips with a small drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 6

    Roast the vegetables in the 400°F oven for 20-25 minutes, until they are tender and lightly caramelized.

  • 7

    Once everything is cooked, assemble your plate with a portion of the braised short rib (approximately 5 ounces of meat) and a side of the roasted root vegetables. Enjoy while warm.

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 colorful medley of roasted root vegetables. This hearty dish offers succulent beef infused with aromatic garlic and red onion, complemented by the natural sweetness of carrots and parsnips caramelized to perfection.

NUTRITION

479kcal
Protein
38.5g
Fat
28.5g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/4 cup chopped Red Onion

1 clove Garlic

1 teaspoon Olive Oil

1/4 cup Beef Broth

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs with salt and pepper. In an oven-safe pot or Dutch oven, heat the olive oil over medium-high heat and sear the short ribs on all sides until browned.

  • 3

    Remove the ribs and lower the heat. Add the chopped red onion and garlic to the pot, sautéing until softened and fragrant.

  • 4

    Return the short ribs to the pot and pour in the beef broth. Cover with a lid and transfer to the preheated oven. Braise for about 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.

  • 5

    While the ribs are braising, preheat a separate oven to 400°F for the vegetables. Toss the chopped carrots and parsnips with a small drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 6

    Roast the vegetables in the 400°F oven for 20-25 minutes, until they are tender and lightly caramelized.

  • 7

    Once everything is cooked, assemble your plate with a portion of the braised short rib (approximately 5 ounces of meat) and a side of the roasted root vegetables. Enjoy while warm.