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 slow-braised short ribs paired beautifully with a medley of roasted root vegetables. The beef is tender and infused with aromatic herbs, while the carrots, parsnips, and onions offer a sweet, caramelized contrast—a hearty, satisfying dish ideal for a nourishing meal.

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NUTRITION

477kcal
Protein
35.8g
Fat
27.2g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1/2 cup Carrots

1/2 cup Parsnips

1/2 cup Sliced Onion

1 clove Garlic

1 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the beef short ribs with salt and pepper. In a heavy, oven-safe pot, heat the olive oil over medium-high heat and sear the ribs until well browned on all sides.

  • 3

    Remove the ribs temporarily and add sliced onions and minced garlic into the pot. Sauté until the onions begin to soften.

  • 4

    Return the ribs to the pot and add the beef broth along with fresh thyme and rosemary. Bring to a simmer, then cover the pot with a lid.

  • 5

    Transfer the pot to the preheated oven and braise for about 2 to 2.5 hours, or until the meat is tender.

  • 6

    While the ribs are braising, prepare the roasted vegetables: in a bowl, toss the carrots and parsnips with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet.

  • 7

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

  • 8

    Once the ribs are tender, serve a portion of the short rib alongside a generous helping of the roasted root vegetables. Enjoy the comforting, hearty flavors of the dish.

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 slow-braised short ribs paired beautifully with a medley of roasted root vegetables. The beef is tender and infused with aromatic herbs, while the carrots, parsnips, and onions offer a sweet, caramelized contrast—a hearty, satisfying dish ideal for a nourishing meal.

NUTRITION

477kcal
Protein
35.8g
Fat
27.2g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1/2 cup Carrots

1/2 cup Parsnips

1/2 cup Sliced Onion

1 clove Garlic

1 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the beef short ribs with salt and pepper. In a heavy, oven-safe pot, heat the olive oil over medium-high heat and sear the ribs until well browned on all sides.

  • 3

    Remove the ribs temporarily and add sliced onions and minced garlic into the pot. Sauté until the onions begin to soften.

  • 4

    Return the ribs to the pot and add the beef broth along with fresh thyme and rosemary. Bring to a simmer, then cover the pot with a lid.

  • 5

    Transfer the pot to the preheated oven and braise for about 2 to 2.5 hours, or until the meat is tender.

  • 6

    While the ribs are braising, prepare the roasted vegetables: in a bowl, toss the carrots and parsnips with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet.

  • 7

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

  • 8

    Once the ribs are tender, serve a portion of the short rib alongside a generous helping of the roasted root vegetables. Enjoy the comforting, hearty flavors of the dish.