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

Enjoy tender, slow-braised short ribs paired with a medley of roasted carrots and parsnips, all brought together with aromatic herbs. This dish offers a satisfying blend of rich, meaty flavors balanced by the natural sweetness of roasted root vegetables.

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NUTRITION

446kcal
Protein
36.6g
Fat
26.8g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs (braised)

1 medium Carrot

1 small Parsnip

1 teaspoon Olive Oil

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the braised short ribs in an oven-safe pan. If they are not pre-cooked, sear them in a hot pan until browned on all sides, then add a little water or broth and cover; braise in a low oven until tender.

  • 3

    While the beef is finishing in the oven, peel and chop the carrot and parsnip into bite-sized pieces.

  • 4

    Toss the vegetables with the olive oil, fresh thyme leaves (strip from the sprigs), salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 6

    If needed, reheat the short ribs briefly in the oven to ensure they are warm before serving.

  • 7

    Plate the tender short ribs alongside the roasted root vegetables, and garnish with additional thyme if desired.

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

Enjoy tender, slow-braised short ribs paired with a medley of roasted carrots and parsnips, all brought together with aromatic herbs. This dish offers a satisfying blend of rich, meaty flavors balanced by the natural sweetness of roasted root vegetables.

NUTRITION

446kcal
Protein
36.6g
Fat
26.8g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs (braised)

1 medium Carrot

1 small Parsnip

1 teaspoon Olive Oil

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the braised short ribs in an oven-safe pan. If they are not pre-cooked, sear them in a hot pan until browned on all sides, then add a little water or broth and cover; braise in a low oven until tender.

  • 3

    While the beef is finishing in the oven, peel and chop the carrot and parsnip into bite-sized pieces.

  • 4

    Toss the vegetables with the olive oil, fresh thyme leaves (strip from the sprigs), salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 6

    If needed, reheat the short ribs briefly in the oven to ensure they are warm before serving.

  • 7

    Plate the tender short ribs alongside the roasted root vegetables, and garnish with additional thyme if desired.