Fall-Apart 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.

Fall-Apart Braised Short Ribs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Fall-Apart Braised Short Ribs with Roasted Root Vegetables

Savor the comforting flavors of tender, braised short ribs paired with savory roasted root vegetables. This dish features beef short ribs slowly braised to perfection with a medley of carrot, parsnip, yellow onion, and garlic in a savory beef broth, creating a warm and hearty meal that’s both satisfying and nutrient-rich.

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NUTRITION

557kcal
Protein
39.4g
Fat
25.7g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

5 oz braised beef short ribs

1 medium carrot

1 small parsnip

1/4 medium yellow onion

2 garlic cloves

1/2 cup low sodium beef broth

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the short ribs dry with a paper towel and season them lightly with salt and pepper.

  • 3

    Sear the short ribs in a heavy, ovenproof pot over medium-high heat until browned on all sides, about 2-3 minutes per side. Remove and set aside.

  • 4

    Add the thinly sliced yellow onion and minced garlic to the pot, and sauté for 2 minutes until softened.

  • 5

    Add roughly chopped carrot and parsnip pieces to the pot, stirring occasionally for about 3 minutes.

  • 6

    Return the short ribs to the pot and pour in the low sodium beef broth, ensuring the meat is partially submerged.

  • 7

    Cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours until the meat is tender and falling apart.

  • 8

    Once done, remove the pot from the oven, let it rest for a few minutes, then serve a portion ensuring one serving contains the noted 5 oz of meat with a generous mix of vegetables.

Fall-Apart 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.

Fall-Apart Braised Short Ribs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Fall-Apart Braised Short Ribs with Roasted Root Vegetables

Savor the comforting flavors of tender, braised short ribs paired with savory roasted root vegetables. This dish features beef short ribs slowly braised to perfection with a medley of carrot, parsnip, yellow onion, and garlic in a savory beef broth, creating a warm and hearty meal that’s both satisfying and nutrient-rich.

NUTRITION

557kcal
Protein
39.4g
Fat
25.7g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

5 oz braised beef short ribs

1 medium carrot

1 small parsnip

1/4 medium yellow onion

2 garlic cloves

1/2 cup low sodium beef broth

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the short ribs dry with a paper towel and season them lightly with salt and pepper.

  • 3

    Sear the short ribs in a heavy, ovenproof pot over medium-high heat until browned on all sides, about 2-3 minutes per side. Remove and set aside.

  • 4

    Add the thinly sliced yellow onion and minced garlic to the pot, and sauté for 2 minutes until softened.

  • 5

    Add roughly chopped carrot and parsnip pieces to the pot, stirring occasionally for about 3 minutes.

  • 6

    Return the short ribs to the pot and pour in the low sodium beef broth, ensuring the meat is partially submerged.

  • 7

    Cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours until the meat is tender and falling apart.

  • 8

    Once done, remove the pot from the oven, let it rest for a few minutes, then serve a portion ensuring one serving contains the noted 5 oz of meat with a generous mix of vegetables.