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 succulent slow-braised beef short ribs paired with a medley of roasted root vegetables. This dish is rich in flavor, offering tender meat enveloped in a savory sauce and perfectly caramelized vegetables, creating a comforting meal ideal for any dinner.

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NUTRITION

466kcal
Protein
35.1g
Fat
28.8g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion

1 tsp Olive Oil

1 sprig Fresh Rosemary

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the beef short ribs with salt and pepper (if desired). In a heavy oven-safe pot, sear the short ribs over medium-high heat until all sides are browned.

  • 3

    Add a sprig of rosemary and a crushed garlic clove to the pot. Cover the ribs with a small amount of water or low-sodium broth and braise on low heat for about 2 hours until tender.

  • 4

    Meanwhile, peel and chop the carrot, parsnip, and onion into uniform pieces. Toss them with olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes until tender and slightly caramelized.

  • 6

    Plate a portion of the tender short ribs along with a generous serving of the roasted root vegetables. Drizzle any remaining braising juices over the top for added flavor.

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 succulent slow-braised beef short ribs paired with a medley of roasted root vegetables. This dish is rich in flavor, offering tender meat enveloped in a savory sauce and perfectly caramelized vegetables, creating a comforting meal ideal for any dinner.

NUTRITION

466kcal
Protein
35.1g
Fat
28.8g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion

1 tsp Olive Oil

1 sprig Fresh Rosemary

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the beef short ribs with salt and pepper (if desired). In a heavy oven-safe pot, sear the short ribs over medium-high heat until all sides are browned.

  • 3

    Add a sprig of rosemary and a crushed garlic clove to the pot. Cover the ribs with a small amount of water or low-sodium broth and braise on low heat for about 2 hours until tender.

  • 4

    Meanwhile, peel and chop the carrot, parsnip, and onion into uniform pieces. Toss them with olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes until tender and slightly caramelized.

  • 6

    Plate a portion of the tender short ribs along with a generous serving of the roasted root vegetables. Drizzle any remaining braising juices over the top for added flavor.