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

Enjoy this savory, comforting dish featuring melt-in-your-mouth slow-braised short ribs paired with a colorful medley of roasted root vegetables. The dish is aromatic with thyme and garlic, offering a hearty yet balanced meal that’s both satisfying and vibrant in flavor.

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NUTRITION

510kcal
Protein
32.9g
Fat
29.7g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1 small Turnip

1/4 medium Red Onion

1 clove Garlic

1 tbsp Fresh Thyme

1 tsp Olive Oil

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 olive oil over medium-high heat and sear the short ribs on all sides until browned.

  • 3

    Reduce heat to low, add minced garlic and fresh thyme, and let the aromas develop for about 1 minute.

  • 4

    If desired, add a splash of water or low-sodium broth, cover the pot, and let the ribs braise on the stove for about 1.5 hours until tender. Alternatively, transfer the pot to the oven to braise for 2 hours.

  • 5

    While the ribs are braising, prepare the roasted root vegetables. Peel and cut the carrot, parsnip, and turnip into uniformly sized pieces, and slice the red onion into wedges.

  • 6

    Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet. Roast in the preheated oven with the ribs for about 25-30 minutes, or until tender and lightly caramelized.

  • 7

    Once the short ribs are tender, plate a portion (approximately 4.5 oz) with a generous serving of roasted root vegetables. Serve warm and enjoy the hearty flavors.

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

Enjoy this savory, comforting dish featuring melt-in-your-mouth slow-braised short ribs paired with a colorful medley of roasted root vegetables. The dish is aromatic with thyme and garlic, offering a hearty yet balanced meal that’s both satisfying and vibrant in flavor.

NUTRITION

510kcal
Protein
32.9g
Fat
29.7g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1 small Turnip

1/4 medium Red Onion

1 clove Garlic

1 tbsp Fresh Thyme

1 tsp Olive Oil

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 olive oil over medium-high heat and sear the short ribs on all sides until browned.

  • 3

    Reduce heat to low, add minced garlic and fresh thyme, and let the aromas develop for about 1 minute.

  • 4

    If desired, add a splash of water or low-sodium broth, cover the pot, and let the ribs braise on the stove for about 1.5 hours until tender. Alternatively, transfer the pot to the oven to braise for 2 hours.

  • 5

    While the ribs are braising, prepare the roasted root vegetables. Peel and cut the carrot, parsnip, and turnip into uniformly sized pieces, and slice the red onion into wedges.

  • 6

    Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet. Roast in the preheated oven with the ribs for about 25-30 minutes, or until tender and lightly caramelized.

  • 7

    Once the short ribs are tender, plate a portion (approximately 4.5 oz) with a generous serving of roasted root vegetables. Serve warm and enjoy the hearty flavors.