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: 6 oz braised short ribs; 1 medium carrot; 1 medium parsnip; 1 small turnip; 2 tsp olive oil

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.

YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Short Ribs with Roasted Root Vegetables

Savor this hearty dish featuring richly braised short ribs paired with an assortment of caramelized roasted root vegetables. The tender meat and earthy sweetness of carrots, parsnips, and turnips come together with a light drizzle of olive oil, offering a comforting, well-balanced meal that's as visually appealing as it is delicious.

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NUTRITION

Protein

32.2g

Fat

34.3g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

6 oz braised short ribs

1 medium carrot

1 medium parsnip

1 small turnip

2 tsp olive oil

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PREPARATION

1
Preheat your oven to 400°F.
2
Prepare the root vegetables by peeling (if desired) and cutting the carrot, parsnip, and turnip into uniform bite-sized pieces.
3
Place the chopped vegetables in a mixing bowl, drizzle with olive oil, and season lightly with salt and pepper.
4
Arrange the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25 minutes, stirring halfway through until they are tender and lightly caramelized.
5
Warm the slow-braised short ribs if needed. Plate a serving portion of the short ribs alongside a generous helping of the roasted root vegetables.
6
Garnish with a sprinkle of fresh herbs if desired and serve immediately.