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 these melt-in-your-mouth slow-braised short ribs paired with a colorful medley of roasted root vegetables. The rich, savory beef is complemented by the natural sweetness of carrots, parsnips, and turnips, lightly tossed in olive oil and herbs. This dish offers a delightful balance of flavors and textures, perfect for a filling dinner that aligns with your balanced nutritional goals.

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NUTRITION

431kcal
Protein
33.3g
Fat
24.5g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/2 cup Carrots

1/2 cup Parsnips

1/2 cup Turnips

1 tsp Olive Oil

1 clove Garlic

1 sprig Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    In an oven-safe pot, heat a small amount of oil on medium-high heat and sear the short ribs on all sides until browned.

  • 4

    Add a crushed garlic clove and a sprig of rosemary to the pot, then deglaze with a splash of water or broth.

  • 5

    Cover the pot, reduce the heat to low, and allow the ribs to braise slowly for about 2 to 2.5 hours until tender.

  • 6

    While the ribs braise, chop carrots, parsnips, and turnips into even-sized pieces and toss with 1 teaspoon of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 8

    Once the short ribs are fork-tender, serve them with a generous portion of the roasted root vegetables.

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 these melt-in-your-mouth slow-braised short ribs paired with a colorful medley of roasted root vegetables. The rich, savory beef is complemented by the natural sweetness of carrots, parsnips, and turnips, lightly tossed in olive oil and herbs. This dish offers a delightful balance of flavors and textures, perfect for a filling dinner that aligns with your balanced nutritional goals.

NUTRITION

431kcal
Protein
33.3g
Fat
24.5g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/2 cup Carrots

1/2 cup Parsnips

1/2 cup Turnips

1 tsp Olive Oil

1 clove Garlic

1 sprig Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    In an oven-safe pot, heat a small amount of oil on medium-high heat and sear the short ribs on all sides until browned.

  • 4

    Add a crushed garlic clove and a sprig of rosemary to the pot, then deglaze with a splash of water or broth.

  • 5

    Cover the pot, reduce the heat to low, and allow the ribs to braise slowly for about 2 to 2.5 hours until tender.

  • 6

    While the ribs braise, chop carrots, parsnips, and turnips into even-sized pieces and toss with 1 teaspoon of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 8

    Once the short ribs are fork-tender, serve them with a generous portion of the roasted root vegetables.