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

A rich and comforting dish featuring succulent slow-braised short ribs paired with a colorful medley of roasted root vegetables, including carrots, parsnips, and onions. This savory meal delivers deep flavors and satisfying textures, perfect for a hearty dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

471kcal
Protein
34.9g
Fat
29.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1 medium Carrot

1 medium Parsnip

1 small Onion

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

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

  • 4

    While the short ribs are browning, peel and roughly chop the carrot, parsnip, and onion into large chunks.

  • 5

    Once the meat is seared, add the chopped vegetables and fresh thyme to the pot.

  • 6

    Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for about 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

  • 7

    After braising, remove the pot from the oven. Serve a portion containing approximately 5 ounces of short rib along with a fair share of the roasted root vegetables.

  • 8

    Enjoy your comforting meal while savoring the deep, rich flavors and tender textures.

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

A rich and comforting dish featuring succulent slow-braised short ribs paired with a colorful medley of roasted root vegetables, including carrots, parsnips, and onions. This savory meal delivers deep flavors and satisfying textures, perfect for a hearty dinner.

NUTRITION

471kcal
Protein
34.9g
Fat
29.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1 medium Carrot

1 medium Parsnip

1 small Onion

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

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

  • 4

    While the short ribs are browning, peel and roughly chop the carrot, parsnip, and onion into large chunks.

  • 5

    Once the meat is seared, add the chopped vegetables and fresh thyme to the pot.

  • 6

    Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for about 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

  • 7

    After braising, remove the pot from the oven. Serve a portion containing approximately 5 ounces of short rib along with a fair share of the roasted root vegetables.

  • 8

    Enjoy your comforting meal while savoring the deep, rich flavors and tender textures.