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 flavors of melt-in-your-mouth slow-braised short ribs paired with a medley of roasted root vegetables. The savory beef, gently braised with aromatic herbs, contrasts beautifully with naturally sweet and earthy carrots, parsnips, and turnips for a hearty yet balanced meal.

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NUTRITION

583kcal
Protein
38.4g
Fat
34.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

Half a medium Turnip

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs generously with salt and pepper. In an oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until all sides are browned, about 2-3 minutes per side.

  • 3

    Add 1-2 sprigs of thyme and the bay leaf to the pot. Optionally, you can deglaze the pot with a splash of water or low-sodium beef broth.

  • 4

    Cover the pot and transfer it into the oven to braise for about 2 to 2.5 hours, or until the meat is fork-tender.

  • 5

    While the ribs braise, preheat a separate oven tray with a drizzle of olive oil. Peel and cut the carrot, parsnip, and turnip into uniformly sized pieces.

  • 6

    Toss the chopped vegetables with olive oil, salt, pepper, and a pinch of thyme. Spread them evenly on the tray.

  • 7

    Roast the vegetables in the oven for about 25-30 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 8

    Once the short ribs are done, remove the bay leaf and additional thyme sprigs. Plate a portion of braised ribs alongside a serving of roasted vegetables.

  • 9

    Serve hot and enjoy the comforting balance of rich, juicy beef and sweet, 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 the rich flavors of melt-in-your-mouth slow-braised short ribs paired with a medley of roasted root vegetables. The savory beef, gently braised with aromatic herbs, contrasts beautifully with naturally sweet and earthy carrots, parsnips, and turnips for a hearty yet balanced meal.

NUTRITION

583kcal
Protein
38.4g
Fat
34.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

Half a medium Turnip

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs generously with salt and pepper. In an oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until all sides are browned, about 2-3 minutes per side.

  • 3

    Add 1-2 sprigs of thyme and the bay leaf to the pot. Optionally, you can deglaze the pot with a splash of water or low-sodium beef broth.

  • 4

    Cover the pot and transfer it into the oven to braise for about 2 to 2.5 hours, or until the meat is fork-tender.

  • 5

    While the ribs braise, preheat a separate oven tray with a drizzle of olive oil. Peel and cut the carrot, parsnip, and turnip into uniformly sized pieces.

  • 6

    Toss the chopped vegetables with olive oil, salt, pepper, and a pinch of thyme. Spread them evenly on the tray.

  • 7

    Roast the vegetables in the oven for about 25-30 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 8

    Once the short ribs are done, remove the bay leaf and additional thyme sprigs. Plate a portion of braised ribs alongside a serving of roasted vegetables.

  • 9

    Serve hot and enjoy the comforting balance of rich, juicy beef and sweet, roasted root vegetables.