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

Savor the rich, deep flavors of tender, slow-braised short ribs paired with a medley of roasted root vegetables, including carrots, parsnips, turnips, and a touch of sweet onion. The vegetables, lightly tossed in olive oil and seasoned with rosemary and pepper, provide a colorful, hearty complement to the melt-in-your-mouth meat, all coming together in a rustic, comforting dish that's both satisfying and nutritionally balanced.

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NUTRITION

486kcal
Protein
34.6g
Fat
30g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/2 cup chopped Turnips

1/4 medium Yellow Onion (sliced)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 300°F for braising the short ribs.

  • 2

    Season the beef short ribs lightly with salt and pepper. In a heavy, oven-safe pot, brown the short ribs on all sides over medium-high heat to develop a rich crust.

  • 3

    Once browned, add a small amount of water or broth (optional) to the pot, cover tightly, and transfer to the preheated oven. Let braise for 2.5 to 3 hours until the meat is tender and easily pulls apart.

  • 4

    While the ribs are braising, prepare the vegetables. In a bowl, toss the chopped carrots, parsnips, turnips, and sliced onion with olive oil, a pinch of salt, pepper, and a sprig of rosemary if available.

  • 5

    Spread the vegetables out on a baking sheet lined with parchment paper. Roast in a second oven or during the last 30 minutes of braising at 400°F until they are tender and slightly caramelized on the edges.

  • 6

    Plate a portion of short ribs (ensuring one serving is about 5 oz of cooked meat) with a generous serving of the roasted root vegetables. Serve warm and enjoy your comforting meal.

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

Savor the rich, deep flavors of tender, slow-braised short ribs paired with a medley of roasted root vegetables, including carrots, parsnips, turnips, and a touch of sweet onion. The vegetables, lightly tossed in olive oil and seasoned with rosemary and pepper, provide a colorful, hearty complement to the melt-in-your-mouth meat, all coming together in a rustic, comforting dish that's both satisfying and nutritionally balanced.

NUTRITION

486kcal
Protein
34.6g
Fat
30g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/2 cup chopped Turnips

1/4 medium Yellow Onion (sliced)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 300°F for braising the short ribs.

  • 2

    Season the beef short ribs lightly with salt and pepper. In a heavy, oven-safe pot, brown the short ribs on all sides over medium-high heat to develop a rich crust.

  • 3

    Once browned, add a small amount of water or broth (optional) to the pot, cover tightly, and transfer to the preheated oven. Let braise for 2.5 to 3 hours until the meat is tender and easily pulls apart.

  • 4

    While the ribs are braising, prepare the vegetables. In a bowl, toss the chopped carrots, parsnips, turnips, and sliced onion with olive oil, a pinch of salt, pepper, and a sprig of rosemary if available.

  • 5

    Spread the vegetables out on a baking sheet lined with parchment paper. Roast in a second oven or during the last 30 minutes of braising at 400°F until they are tender and slightly caramelized on the edges.

  • 6

    Plate a portion of short ribs (ensuring one serving is about 5 oz of cooked meat) with a generous serving of the roasted root vegetables. Serve warm and enjoy your comforting meal.