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 rich flavors of tender slow-braised short ribs paired with a vibrant medley of roasted root vegetables. This dish features perfectly braised beef accompanied by sweet carrots, earthy parsnips, and a hint of red onion, all brought together with aromatic herbs and a drizzle of olive oil. Enjoy a comforting yet balanced meal that delights the senses with every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

464kcal
Protein
33.5g
Fat
29.5g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Rib (braised)

½ cup chopped Carrots (~65g)

½ cup chopped Parsnips (~64g)

50g Red Onion, sliced

½ tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F. Pat the beef short rib dry and season it generously with salt, pepper, and garlic powder.

  • 2

    In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short rib on all sides until browned, about 2-3 minutes per side.

  • 3

    Remove the short rib and add the red onion to the pot, sautéing until it softens slightly. Return the short rib to the pot.

  • 4

    Add the fresh rosemary and thyme sprigs. Cover the meat loosely with a lid and transfer the pot to the oven. Braise for about 2 hours or until the meat is tender and easily pulls away from the bone.

  • 5

    While the short rib is braising, combine the chopped carrots and parsnips on a baking sheet. Drizzle lightly with olive oil, season with salt, pepper, and a sprinkle of garlic powder, then roast in the oven at 400°F for 25-30 minutes until tender and slightly caramelized.

  • 6

    Once both components are ready, plate a serving of the slow-braised short rib alongside a generous portion of roasted root vegetables. Serve warm and enjoy the balanced interplay of rich beef flavor and sweet, earthy 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 rich flavors of tender slow-braised short ribs paired with a vibrant medley of roasted root vegetables. This dish features perfectly braised beef accompanied by sweet carrots, earthy parsnips, and a hint of red onion, all brought together with aromatic herbs and a drizzle of olive oil. Enjoy a comforting yet balanced meal that delights the senses with every bite.

NUTRITION

464kcal
Protein
33.5g
Fat
29.5g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Rib (braised)

½ cup chopped Carrots (~65g)

½ cup chopped Parsnips (~64g)

50g Red Onion, sliced

½ tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F. Pat the beef short rib dry and season it generously with salt, pepper, and garlic powder.

  • 2

    In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short rib on all sides until browned, about 2-3 minutes per side.

  • 3

    Remove the short rib and add the red onion to the pot, sautéing until it softens slightly. Return the short rib to the pot.

  • 4

    Add the fresh rosemary and thyme sprigs. Cover the meat loosely with a lid and transfer the pot to the oven. Braise for about 2 hours or until the meat is tender and easily pulls away from the bone.

  • 5

    While the short rib is braising, combine the chopped carrots and parsnips on a baking sheet. Drizzle lightly with olive oil, season with salt, pepper, and a sprinkle of garlic powder, then roast in the oven at 400°F for 25-30 minutes until tender and slightly caramelized.

  • 6

    Once both components are ready, plate a serving of the slow-braised short rib alongside a generous portion of roasted root vegetables. Serve warm and enjoy the balanced interplay of rich beef flavor and sweet, earthy vegetables.