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 sweet roasted root vegetables. The tender beef is lovingly braised until melt-in-your-mouth soft, while carrots, parsnips, and red onions take on a caramelized sweetness in the oven. This balanced dish is perfect for a comforting dinner, offering robust taste with a satisfying texture and a hint of aromatic thyme.

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NUTRITION

472kcal
Protein
37.1g
Fat
26.7g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 tsp Extra Virgin Olive Oil

1 Garlic Clove

1 tsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the beef short ribs with salt and pepper. In a heavy skillet or Dutch oven, sear the short ribs on all sides until browned. This step will help to lock in the flavors.

  • 3

    Transfer the seared short ribs to a slow cooker or an oven-safe pot. Add a minced garlic clove and a splash of water or low-sodium broth if available. Cover and braise on low heat for 2-3 hours until the meat is tender.

  • 4

    While the ribs are braising, peel and chop the carrot and parsnip into even chunks. Cut the red onion into thick wedges.

  • 5

    Place the vegetables in a mixing bowl, drizzle with extra virgin olive oil, sprinkle with fresh thyme, salt, and pepper, and toss well to coat.

  • 6

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes or until they turn tender and slightly caramelized.

  • 7

    Once the beef is fork-tender, serve a portion of the braised short ribs alongside a generous helping of roasted root vegetables. Garnish with additional fresh thyme if desired.

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 sweet roasted root vegetables. The tender beef is lovingly braised until melt-in-your-mouth soft, while carrots, parsnips, and red onions take on a caramelized sweetness in the oven. This balanced dish is perfect for a comforting dinner, offering robust taste with a satisfying texture and a hint of aromatic thyme.

NUTRITION

472kcal
Protein
37.1g
Fat
26.7g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 tsp Extra Virgin Olive Oil

1 Garlic Clove

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the beef short ribs with salt and pepper. In a heavy skillet or Dutch oven, sear the short ribs on all sides until browned. This step will help to lock in the flavors.

  • 3

    Transfer the seared short ribs to a slow cooker or an oven-safe pot. Add a minced garlic clove and a splash of water or low-sodium broth if available. Cover and braise on low heat for 2-3 hours until the meat is tender.

  • 4

    While the ribs are braising, peel and chop the carrot and parsnip into even chunks. Cut the red onion into thick wedges.

  • 5

    Place the vegetables in a mixing bowl, drizzle with extra virgin olive oil, sprinkle with fresh thyme, salt, and pepper, and toss well to coat.

  • 6

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes or until they turn tender and slightly caramelized.

  • 7

    Once the beef is fork-tender, serve a portion of the braised short ribs alongside a generous helping of roasted root vegetables. Garnish with additional fresh thyme if desired.