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 tender, slow-braised short ribs paired with a medley of roasted root vegetables that offer a delightful mix of natural sweetness and savory depth. The dish is gently braised in beef broth with garlic and thyme, then finished with a drizzle of olive oil to achieve a perfect balance of hearty flavors and aromatic herbs, making it a comforting meal for any dinner.

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NUTRITION

403kcal
Protein
34.5g
Fat
23.9g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

2 cloves Garlic

1/2 cup Beef Broth

1 tsp dried Thyme

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PREPARATION

  • 1

    Season the short ribs lightly with salt and pepper. In a heavy pot or Dutch oven, sear the short ribs over medium-high heat until browned on all sides.

  • 2

    Reduce heat to medium-low and add minced garlic and dried thyme; stir for about 30 seconds.

  • 3

    Pour in the beef broth and cover the pot. Let the short ribs braise on low heat for about 2 to 2.5 hours until tender.

  • 4

    Preheat your oven to 400°F. Chop the carrot, parsnip, and red onion into uniform pieces.

  • 5

    Toss the vegetables in olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 25-30 minutes until tender and slightly caramelized.

  • 6

    Once the short ribs are tender, plate a portion of the braised meat alongside a generous serving of the roasted root vegetables.

  • 7

    Drizzle any remaining braising liquid over the meat and vegetables for extra flavor. Serve warm.

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 tender, slow-braised short ribs paired with a medley of roasted root vegetables that offer a delightful mix of natural sweetness and savory depth. The dish is gently braised in beef broth with garlic and thyme, then finished with a drizzle of olive oil to achieve a perfect balance of hearty flavors and aromatic herbs, making it a comforting meal for any dinner.

NUTRITION

403kcal
Protein
34.5g
Fat
23.9g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

2 cloves Garlic

1/2 cup Beef Broth

1 tsp dried Thyme

PREPARATION

  • 1

    Season the short ribs lightly with salt and pepper. In a heavy pot or Dutch oven, sear the short ribs over medium-high heat until browned on all sides.

  • 2

    Reduce heat to medium-low and add minced garlic and dried thyme; stir for about 30 seconds.

  • 3

    Pour in the beef broth and cover the pot. Let the short ribs braise on low heat for about 2 to 2.5 hours until tender.

  • 4

    Preheat your oven to 400°F. Chop the carrot, parsnip, and red onion into uniform pieces.

  • 5

    Toss the vegetables in olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 25-30 minutes until tender and slightly caramelized.

  • 6

    Once the short ribs are tender, plate a portion of the braised meat alongside a generous serving of the roasted root vegetables.

  • 7

    Drizzle any remaining braising liquid over the meat and vegetables for extra flavor. Serve warm.