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

Savor tender, slow-braised short ribs paired with a medley of roasted root vegetables. The meat is richly flavored with aromatic herbs while the naturally sweet carrots, parsnips, and sweet potato add a delightful contrast. A harmonious dish that embodies rustic comfort and balanced nutrition.

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NUTRITION

523kcal
Protein
36.2g
Fat
28.8g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

100g Sweet Potato

50g Carrots

50g Parsnips

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 Garlic Cloves

0.5 cup Beef Broth

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PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    Season the beef short ribs with salt and pepper. Sear them in a hot, oven-proof pot or Dutch oven until browned on all sides.

  • 3

    Add chopped garlic, and place rosemary and thyme sprigs on top of the ribs. Pour in the beef broth.

  • 4

    Cover the pot with a lid and transfer it to the preheated oven. Slow braise the ribs for about 2 to 2.5 hours until they become tender.

  • 5

    While the short ribs are braising, peel and cube the sweet potato, carrots, and parsnips. Toss them lightly with olive oil, salt, and pepper.

  • 6

    Arrange the root vegetables on a baking sheet and roast in a separate oven at 400°F for about 20-25 minutes, or until they are tender and lightly caramelized.

  • 7

    Once the ribs are tender, remove them from the braising liquid and serve alongside the roasted root vegetables. Optionally, drizzle some of the reduced braising liquid over the dish 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

Savor tender, slow-braised short ribs paired with a medley of roasted root vegetables. The meat is richly flavored with aromatic herbs while the naturally sweet carrots, parsnips, and sweet potato add a delightful contrast. A harmonious dish that embodies rustic comfort and balanced nutrition.

NUTRITION

523kcal
Protein
36.2g
Fat
28.8g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

100g Sweet Potato

50g Carrots

50g Parsnips

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 Garlic Cloves

0.5 cup Beef Broth

PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    Season the beef short ribs with salt and pepper. Sear them in a hot, oven-proof pot or Dutch oven until browned on all sides.

  • 3

    Add chopped garlic, and place rosemary and thyme sprigs on top of the ribs. Pour in the beef broth.

  • 4

    Cover the pot with a lid and transfer it to the preheated oven. Slow braise the ribs for about 2 to 2.5 hours until they become tender.

  • 5

    While the short ribs are braising, peel and cube the sweet potato, carrots, and parsnips. Toss them lightly with olive oil, salt, and pepper.

  • 6

    Arrange the root vegetables on a baking sheet and roast in a separate oven at 400°F for about 20-25 minutes, or until they are tender and lightly caramelized.

  • 7

    Once the ribs are tender, remove them from the braising liquid and serve alongside the roasted root vegetables. Optionally, drizzle some of the reduced braising liquid over the dish for extra flavor.