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.

Slow-Braised Short Ribs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Short Ribs with Roasted Root Vegetables

Savor a tender, slow-braised short rib paired with a medley of caramelized roasted root vegetables. This dish delivers a deep, comforting flavor profile with a hint of rustic elegance—perfect for a hearty dinner that satisfies both the palate and nutritional goals.

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NUTRITION

511kcal
Protein
38g
Fat
33g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz braised short ribs

1 medium carrot

1 medium parsnip

1/4 red onion

1 tsp olive oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    If not already braised, season a 6-ounce portion of beef short ribs with salt and pepper. Sear the short rib on all sides in a heavy, oven-safe pot until browned, then add a small amount of liquid (such as beef broth) along with your preferred herbs. Cover and braise in a preheated oven or slow cooker at low heat (around 300°F) for 3 hours until the meat is fork-tender.

  • 3

    Meanwhile, peel and chop the carrot and parsnip into even sticks or chunks. Slice the red onion into thick wedges.

  • 4

    Place the prepared vegetables in a baking dish, drizzle with 1 teaspoon of olive oil, and season lightly with salt and pepper. Toss to coat evenly.

  • 5

    Roast the vegetables in the oven for about 25-30 minutes, stirring halfway through, until they are tender and starting to caramelize.

  • 6

    Once the short ribs are tender and the vegetables are roasted, plate a 6-ounce serving of the braised short rib alongside a generous portion of the roasted root vegetables.

  • 7

    Serve warm and enjoy a hearty, nutritious meal.

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.

Slow-Braised Short Ribs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Short Ribs with Roasted Root Vegetables

Savor a tender, slow-braised short rib paired with a medley of caramelized roasted root vegetables. This dish delivers a deep, comforting flavor profile with a hint of rustic elegance—perfect for a hearty dinner that satisfies both the palate and nutritional goals.

NUTRITION

511kcal
Protein
38g
Fat
33g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz braised short ribs

1 medium carrot

1 medium parsnip

1/4 red onion

1 tsp olive oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    If not already braised, season a 6-ounce portion of beef short ribs with salt and pepper. Sear the short rib on all sides in a heavy, oven-safe pot until browned, then add a small amount of liquid (such as beef broth) along with your preferred herbs. Cover and braise in a preheated oven or slow cooker at low heat (around 300°F) for 3 hours until the meat is fork-tender.

  • 3

    Meanwhile, peel and chop the carrot and parsnip into even sticks or chunks. Slice the red onion into thick wedges.

  • 4

    Place the prepared vegetables in a baking dish, drizzle with 1 teaspoon of olive oil, and season lightly with salt and pepper. Toss to coat evenly.

  • 5

    Roast the vegetables in the oven for about 25-30 minutes, stirring halfway through, until they are tender and starting to caramelize.

  • 6

    Once the short ribs are tender and the vegetables are roasted, plate a 6-ounce serving of the braised short rib alongside a generous portion of the roasted root vegetables.

  • 7

    Serve warm and enjoy a hearty, nutritious meal.