Tender Slow-Braised Beef Short Ribs with Herb-Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Slow-Braised Beef Short Ribs with Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Beef Short Ribs with Herb-Roasted Root Vegetables

Enjoy a hearty yet balanced meal featuring tender, slow-braised beef short ribs complemented by a modest mix of herb-roasted root vegetables and creamy white beans. This dish offers a comforting blend of rich, melt-in-your-mouth beef paired with savory roasted vegetables and a hint of Mediterranean olive oil, making each bite both indulgent and nourishing.

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NUTRITION

541kcal
Protein
33.9g
Fat
30.4g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1/3 cup cooked White Beans

1 carrot (50g)

1 parsnip (50g)

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

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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, sear the short ribs on all sides over medium-high heat until browned.

  • 3

    Cover the beef with a bit of water or low-sodium broth, reduce the heat to low, cover, and let it braise for about 2 hours until tender.

  • 4

    While the beef is braising, prepare the root vegetables. Toss chopped carrot and parsnip with olive oil, fresh herbs, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and lightly caramelized.

  • 6

    Gently warm the cooked white beans in a small saucepan with a sprinkle of herbs and a dash of salt.

  • 7

    Plate the dish by placing a portion of the roasted vegetables and white beans alongside the tender beef short ribs. Drizzle any pan juices over the top for extra flavor.

  • 8

    Serve warm and enjoy your balanced, nutrient-rich meal.

Tender Slow-Braised Beef Short Ribs with Herb-Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Slow-Braised Beef Short Ribs with Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Beef Short Ribs with Herb-Roasted Root Vegetables

Enjoy a hearty yet balanced meal featuring tender, slow-braised beef short ribs complemented by a modest mix of herb-roasted root vegetables and creamy white beans. This dish offers a comforting blend of rich, melt-in-your-mouth beef paired with savory roasted vegetables and a hint of Mediterranean olive oil, making each bite both indulgent and nourishing.

NUTRITION

541kcal
Protein
33.9g
Fat
30.4g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1/3 cup cooked White Beans

1 carrot (50g)

1 parsnip (50g)

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Cover the beef with a bit of water or low-sodium broth, reduce the heat to low, cover, and let it braise for about 2 hours until tender.

  • 4

    While the beef is braising, prepare the root vegetables. Toss chopped carrot and parsnip with olive oil, fresh herbs, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and lightly caramelized.

  • 6

    Gently warm the cooked white beans in a small saucepan with a sprinkle of herbs and a dash of salt.

  • 7

    Plate the dish by placing a portion of the roasted vegetables and white beans alongside the tender beef short ribs. Drizzle any pan juices over the top for extra flavor.

  • 8

    Serve warm and enjoy your balanced, nutrient-rich meal.