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 the rich flavors of tender, slow-braised short ribs paired with a medley of roasted carrots, parsnips, and red onion. This hearty dish melds deep, savory meat with the natural sweetness and earthy notes of root vegetables, accented by aromatic garlic and herbs for a satisfying meal.

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NUTRITION

466kcal
Protein
34.2g
Fat
26.9g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 clove Garlic

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the short ribs lightly with salt and pepper. In a heavy oven-safe pot, heat a small amount of olive oil over medium-high heat and sear the ribs on all sides until browned.

  • 3

    Remove the ribs temporarily and add the chopped garlic, roughly chopped rosemary, and thyme into the pot, sautéing for about 1 minute to release their aroma.

  • 4

    Return the ribs to the pot, add a splash of water or a low-sodium broth if available, cover with a lid, and transfer to the oven. Braise for about 2 hours or until the meat is tender.

  • 5

    While the ribs are braising, prepare the roasted root vegetables. Peel and chop the carrot and parsnip into evenly sized pieces, and cut the red onion into thick wedges.

  • 6

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

  • 7

    To plate, serve a portion of the braised short ribs alongside a generous serving of roasted vegetables. Drizzle some of the braising liquid over the meat to enhance flavor, and garnish with extra fresh herbs if desired.

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 the rich flavors of tender, slow-braised short ribs paired with a medley of roasted carrots, parsnips, and red onion. This hearty dish melds deep, savory meat with the natural sweetness and earthy notes of root vegetables, accented by aromatic garlic and herbs for a satisfying meal.

NUTRITION

466kcal
Protein
34.2g
Fat
26.9g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 clove Garlic

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the short ribs lightly with salt and pepper. In a heavy oven-safe pot, heat a small amount of olive oil over medium-high heat and sear the ribs on all sides until browned.

  • 3

    Remove the ribs temporarily and add the chopped garlic, roughly chopped rosemary, and thyme into the pot, sautéing for about 1 minute to release their aroma.

  • 4

    Return the ribs to the pot, add a splash of water or a low-sodium broth if available, cover with a lid, and transfer to the oven. Braise for about 2 hours or until the meat is tender.

  • 5

    While the ribs are braising, prepare the roasted root vegetables. Peel and chop the carrot and parsnip into evenly sized pieces, and cut the red onion into thick wedges.

  • 6

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

  • 7

    To plate, serve a portion of the braised short ribs alongside a generous serving of roasted vegetables. Drizzle some of the braising liquid over the meat to enhance flavor, and garnish with extra fresh herbs if desired.