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

Enjoy a hearty dish featuring tender slow-braised short ribs paired with a medley of roasted root vegetables. This comforting meal bursts with savory, deep flavors complemented by the natural sweetness of carrots and parsnips, all lightly enhanced with aromatic olive oil and red onion. Perfect for a nourishing dinner that delights both the senses and your nutritional goals.

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NUTRITION

450kcal
Protein
36.4g
Fat
29.5g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Short Ribs (braised)

1/2 medium Carrot (~50g)

1/2 medium Parsnip (~50g)

1/4 medium Red Onion (~25g)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the short ribs dry and season with salt and pepper. Sear them in a hot skillet on all sides to develop a deep brown crust.

  • 3

    Transfer the seared ribs to a slow cooker along with any pan drippings. Add a splash of beef broth if available. Braise on low heat for several hours until the meat is fork-tender.

  • 4

    While the meat is slowly cooking, prepare the vegetables. Peel and cut the carrot and parsnip into bite-sized pieces, and slice the red onion into wedges.

  • 5

    Toss the vegetables in a bowl with olive oil, salt, and pepper until evenly coated.

  • 6

    Spread the vegetables onto a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized.

  • 7

    To serve, arrange a portion of short ribs on a plate alongside a generous serving of the roasted root vegetables. Drizzle with any remaining braising juices for extra flavor.

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

Enjoy a hearty dish featuring tender slow-braised short ribs paired with a medley of roasted root vegetables. This comforting meal bursts with savory, deep flavors complemented by the natural sweetness of carrots and parsnips, all lightly enhanced with aromatic olive oil and red onion. Perfect for a nourishing dinner that delights both the senses and your nutritional goals.

NUTRITION

450kcal
Protein
36.4g
Fat
29.5g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Short Ribs (braised)

1/2 medium Carrot (~50g)

1/2 medium Parsnip (~50g)

1/4 medium Red Onion (~25g)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the short ribs dry and season with salt and pepper. Sear them in a hot skillet on all sides to develop a deep brown crust.

  • 3

    Transfer the seared ribs to a slow cooker along with any pan drippings. Add a splash of beef broth if available. Braise on low heat for several hours until the meat is fork-tender.

  • 4

    While the meat is slowly cooking, prepare the vegetables. Peel and cut the carrot and parsnip into bite-sized pieces, and slice the red onion into wedges.

  • 5

    Toss the vegetables in a bowl with olive oil, salt, and pepper until evenly coated.

  • 6

    Spread the vegetables onto a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized.

  • 7

    To serve, arrange a portion of short ribs on a plate alongside a generous serving of the roasted root vegetables. Drizzle with any remaining braising juices for extra flavor.