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 rich flavor of slow-braised short ribs paired beautifully with a medley of roasted root vegetables. Tender beef meets caramelized carrots, parsnips, and sweet onions, all enhanced with aromatic herbs and a drizzle of olive oil. This dish delivers a hearty yet balanced plate perfect for a comforting dinner.

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NUTRITION

442kcal
Protein
34.7g
Fat
20.6g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Short Ribs (boneless, braised)

1 medium Carrot

1 cup chopped Parsnip

1 small Yellow Onion

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

0.5 cup Beef Broth (low sodium)

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PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Season the short ribs lightly 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

    Remove the ribs and add diced onion and minced garlic to the pot. Sauté until fragrant and the onion softens slightly.

  • 4

    Return the ribs to the pot and add the beef broth along with the fresh rosemary and thyme. Bring to a gentle simmer.

  • 5

    Cover the pot and transfer it to the oven. Braise for about 2 hours or until the meat is tender and easily pulls apart.

  • 6

    Meanwhile, prepare the roasted vegetables. Toss chopped carrots, parsnips, and additional onion slices with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables in the oven at 375°F for about 25-30 minutes, until they are tender and lightly caramelized.

  • 8

    Plate a serving portion by placing a portion of the braised short rib alongside a generous serving of the roasted root vegetables. Spoon a little of the braising juices over the meat for added flavor.

  • 9

    Garnish with additional fresh herbs if desired and serve warm.

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 rich flavor of slow-braised short ribs paired beautifully with a medley of roasted root vegetables. Tender beef meets caramelized carrots, parsnips, and sweet onions, all enhanced with aromatic herbs and a drizzle of olive oil. This dish delivers a hearty yet balanced plate perfect for a comforting dinner.

NUTRITION

442kcal
Protein
34.7g
Fat
20.6g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Short Ribs (boneless, braised)

1 medium Carrot

1 cup chopped Parsnip

1 small Yellow Onion

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

0.5 cup Beef Broth (low sodium)

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Season the short ribs lightly 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

    Remove the ribs and add diced onion and minced garlic to the pot. Sauté until fragrant and the onion softens slightly.

  • 4

    Return the ribs to the pot and add the beef broth along with the fresh rosemary and thyme. Bring to a gentle simmer.

  • 5

    Cover the pot and transfer it to the oven. Braise for about 2 hours or until the meat is tender and easily pulls apart.

  • 6

    Meanwhile, prepare the roasted vegetables. Toss chopped carrots, parsnips, and additional onion slices with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables in the oven at 375°F for about 25-30 minutes, until they are tender and lightly caramelized.

  • 8

    Plate a serving portion by placing a portion of the braised short rib alongside a generous serving of the roasted root vegetables. Spoon a little of the braising juices over the meat for added flavor.

  • 9

    Garnish with additional fresh herbs if desired and serve warm.