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 comforting flavors of slow-braised short ribs paired with a medley of roasted root vegetables. This dish offers a rustic, hearty profile with melt-in-your-mouth beef balanced by the natural sweetness and earthiness of carrots, parsnips, and turnips, all lightly enhanced with a drizzle of olive oil.

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NUTRITION

520kcal
Protein
32.6g
Fat
30g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz braised beef short ribs

1 medium carrot

1 medium parsnip

1 small turnip

1 tsp olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the root vegetables by peeling the carrot, parsnip, and turnip and cutting them into uniform chunks.

  • 3

    Toss the chopped vegetables with olive oil, a pinch of salt, and your favorite herbs such as rosemary or thyme if desired.

  • 4

    Arrange the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, gently reheat the slow-braised short ribs in a saucepan over low heat to preserve tenderness, or if freshly braised, ensure they are warmed through.

  • 6

    Plate the short ribs alongside the roasted root vegetables, and garnish with a sprinkle of chopped fresh parsley if available.

  • 7

    Serve warm and enjoy the hearty, layered flavors of this comforting meal.

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 comforting flavors of slow-braised short ribs paired with a medley of roasted root vegetables. This dish offers a rustic, hearty profile with melt-in-your-mouth beef balanced by the natural sweetness and earthiness of carrots, parsnips, and turnips, all lightly enhanced with a drizzle of olive oil.

NUTRITION

520kcal
Protein
32.6g
Fat
30g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz braised beef short ribs

1 medium carrot

1 medium parsnip

1 small turnip

1 tsp olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the root vegetables by peeling the carrot, parsnip, and turnip and cutting them into uniform chunks.

  • 3

    Toss the chopped vegetables with olive oil, a pinch of salt, and your favorite herbs such as rosemary or thyme if desired.

  • 4

    Arrange the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, gently reheat the slow-braised short ribs in a saucepan over low heat to preserve tenderness, or if freshly braised, ensure they are warmed through.

  • 6

    Plate the short ribs alongside the roasted root vegetables, and garnish with a sprinkle of chopped fresh parsley if available.

  • 7

    Serve warm and enjoy the hearty, layered flavors of this comforting meal.