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 deep, rich flavors of slow-braised short ribs paired with caramelized roasted root vegetables. This dish melds tender, melt-in-your-mouth beef with the natural sweetness of carrots and parsnips, finished with a savory broth and aromatic garlic and onions for a satisfying, hearty meal.

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NUTRITION

561kcal
Protein
39.2g
Fat
34.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Onion (quartered)

1 clove Garlic

1/2 cup Beef Broth

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    Season the beef short ribs lightly with salt and pepper.

  • 3

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

  • 4

    Add the quartered onion and crushed garlic to the pot, sautéing for 2 minutes until fragrant.

  • 5

    Pour in the beef broth, then add the roughly chopped carrot and parsnip around the ribs.

  • 6

    Bring the liquid to a gentle simmer, cover the pot, and transfer it to the oven.

  • 7

    Slow braise the ribs for about 2 to 2.5 hours, until the meat is tender and starts to fall off the bone.

  • 8

    Once done, remove the pot from the oven, adjust seasoning if needed, and serve a portion ensuring a balanced serving of meat and roasted vegetables.

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 deep, rich flavors of slow-braised short ribs paired with caramelized roasted root vegetables. This dish melds tender, melt-in-your-mouth beef with the natural sweetness of carrots and parsnips, finished with a savory broth and aromatic garlic and onions for a satisfying, hearty meal.

NUTRITION

561kcal
Protein
39.2g
Fat
34.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Onion (quartered)

1 clove Garlic

1/2 cup Beef Broth

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    Season the beef short ribs lightly with salt and pepper.

  • 3

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

  • 4

    Add the quartered onion and crushed garlic to the pot, sautéing for 2 minutes until fragrant.

  • 5

    Pour in the beef broth, then add the roughly chopped carrot and parsnip around the ribs.

  • 6

    Bring the liquid to a gentle simmer, cover the pot, and transfer it to the oven.

  • 7

    Slow braise the ribs for about 2 to 2.5 hours, until the meat is tender and starts to fall off the bone.

  • 8

    Once done, remove the pot from the oven, adjust seasoning if needed, and serve a portion ensuring a balanced serving of meat and roasted vegetables.