Name: Tender Braised Short Ribs with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Beef Short Ribs; 1 medium Carrot; 1 medium Parsnip; 1/4 cup diced Red Onion; 1 tsp Olive Oil; 2 cloves Garlic; 1/4 tbsp Fresh Rosemary; 1/2 cup Beef Broth

Tender 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.

YOUR SOLIN GENERATED RECIPE

Tender Braised Short Ribs with Roasted Root Vegetables

Savor this hearty dish featuring tender braised short ribs paired with caramelized roasted root vegetables. Each bite brings a comforting mix of rich, succulent meat and sweet, earthy vegetables accented with aromatic rosemary and garlic.

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NUTRITION

Protein

38.1g

Fat

35.3g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 cup diced Red Onion

1 tsp Olive Oil

2 cloves Garlic

1/4 tbsp Fresh Rosemary

1/2 cup Beef Broth

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PREPARATION

1
Preheat the oven to 325°F.
2
Pat the short ribs dry and season lightly with salt and pepper.
3
Heat olive oil in an oven-safe Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side.
4
Add the diced red onion and minced garlic to the pot and sauté for 2 minutes until aromatic.
5
Add the beef broth and a sprinkle of fresh rosemary, then bring to a simmer.
6
Add roughly chopped carrot and parsnip around the meat in the pot.
7
Cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours until the short ribs are tender.
8
Once done, remove the pot from the oven. If desired, you can remove the short ribs and vegetables onto a serving plate and drizzle some of the reduced braising liquid over top.
9
Garnish with a touch more fresh rosemary and serve warm.