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

Enjoy succulent, slow-braised short ribs paired with beautifully caramelized roasted root vegetables. The savory, tender beef mingles with the natural sweetness of carrots and parsnips, all enhanced with a touch of rosemary and olive oil for a hearty yet balanced meal.

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NUTRITION

476kcal
Protein
36.6g
Fat
29.7g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Braised Beef Short Ribs

1 medium Carrot

1 small Parsnip

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the braised short ribs lightly with salt and black pepper. If not already braised, sear the ribs in a hot pan to develop a flavorful crust before slow-braising them in a covered pan with a splash of water or broth until tender (approximately 2-3 hours on low heat).

  • 3

    Meanwhile, peel and cut the carrot and parsnip into similarly sized chunks. Toss the vegetables in a bowl with extra virgin olive oil, chopped rosemary, salt, and black pepper.

  • 4

    Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized, stirring halfway through.

  • 5

    Once the short ribs are tender and the vegetables are roasted, plate a portion of ribs (approximately 6 ounces) alongside a serving of the roasted root vegetables.

  • 6

    Garnish with an extra sprig of rosemary or a sprinkle of freshly ground black pepper, and serve warm.

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

Enjoy succulent, slow-braised short ribs paired with beautifully caramelized roasted root vegetables. The savory, tender beef mingles with the natural sweetness of carrots and parsnips, all enhanced with a touch of rosemary and olive oil for a hearty yet balanced meal.

NUTRITION

476kcal
Protein
36.6g
Fat
29.7g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Braised Beef Short Ribs

1 medium Carrot

1 small Parsnip

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the braised short ribs lightly with salt and black pepper. If not already braised, sear the ribs in a hot pan to develop a flavorful crust before slow-braising them in a covered pan with a splash of water or broth until tender (approximately 2-3 hours on low heat).

  • 3

    Meanwhile, peel and cut the carrot and parsnip into similarly sized chunks. Toss the vegetables in a bowl with extra virgin olive oil, chopped rosemary, salt, and black pepper.

  • 4

    Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized, stirring halfway through.

  • 5

    Once the short ribs are tender and the vegetables are roasted, plate a portion of ribs (approximately 6 ounces) alongside a serving of the roasted root vegetables.

  • 6

    Garnish with an extra sprig of rosemary or a sprinkle of freshly ground black pepper, and serve warm.