Name: Tender Slow-Braised Short Ribs with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Braised Short Ribs; 100g Carrot; 100g Parsnip; 1 tsp Olive Oil

Tender Slow-Braised Short Ribs with Roasted Root Vegetables

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YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Short Ribs with Roasted Root Vegetables

Savor the rich flavors of tender slow-braised short ribs paired with caramelized roasted carrots and parsnips. This comforting dish boasts a melt-in-your-mouth beef centerpiece with a medley of colorful, earthy root vegetables, finished with a hint of olive oil that brings everything together for a satisfying and wholesome meal.

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NUTRITION

Protein

32.1g

Fat

31g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

100g Carrot

100g Parsnip

1 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Slice the carrots and parsnips into uniform bite-sized pieces for even roasting.
3
Place the chopped root vegetables in a bowl, drizzle with olive oil, and season with salt and pepper to taste.
4
Spread the vegetables onto a baking sheet in a single layer and roast in the oven for 20-25 minutes until tender and slightly caramelized.
5
Meanwhile, warm the pre-cooked slow-braised short ribs in a covered skillet over low heat, ensuring they retain their moisture and tenderness.
6
Plate the short ribs and arrange the roasted vegetables around them. Optionally, spoon any reserved braising liquid over the top for extra flavor.
7
Serve hot and enjoy the rich, comforting flavors of this wholesome dish.