Name: Tender Slow-Braised Short Ribs with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef Short Ribs (braised); 1 medium Carrot; 1 medium Parsnip; 1 tsp Olive Oil; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; Pinch of Salt; Pinch of Black Pepper

Tender Slow-Braised Short Ribs with Roasted Root Vegetables

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YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Short Ribs with Roasted Root Vegetables

Savor the deep, hearty flavors of slow-braised short ribs paired with a medley of roasted root vegetables. This dish features tender, richly braised beef balanced by the natural sweetness of carrots and parsnips, making each bite satisfying and nourishing.

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NUTRITION

Protein

34.8g

Fat

30g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

1
Preheat the oven to 400°F.
2
Prepare the vegetables by peeling and cutting the carrot and parsnip into evenly sized chunks.
3
In a roasting pan, toss the vegetables with olive oil, salt, pepper, fresh rosemary, and thyme.
4
Place the pan in the oven and roast for about 25-30 minutes or until the vegetables are tender and lightly browned.
5
While the vegetables roast, gently reheat the pre-cooked slow-braised short ribs if necessary, ensuring they remain tender.
6
Plate the short ribs alongside the roasted root vegetables, spooning any braising juices over the top to add extra flavor.
7
Garnish with additional fresh herbs if desired before serving.