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

Savor the rich flavors of tender slow‐braised short ribs paired with a colorful medley of roasted root vegetables. This dish features savory, melt-in-your-mouth beef accented by the natural sweetness of carrots, parsnips, and a hint of shallot, finished with herbs for an earthy, well-balanced meal.

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NUTRITION

461kcal
Protein
33.6g
Fat
22.5g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Rib (braised)

1 medium Carrot

1 medium Parsnip

1 small Shallot

1 clove Garlic

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F and set aside.

  • 2

    Season the beef short rib with salt and pepper. In a heavy skillet, briefly sear the short rib on all sides until browned.

  • 3

    Transfer the short rib to a slow cooker or Dutch oven. Add minced garlic, roughly chopped shallot, and a couple of sprigs of fresh thyme. Pour a small amount of water or beef broth (if desired) to create a gentle braising liquid.

  • 4

    Slow-braise the rib on low heat for 2-3 hours until extremely tender.

  • 5

    While the meat is nearing tenderness, peel and cut the carrot and parsnip into uniform chunks.

  • 6

    Toss the root vegetables in a light coating of oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 25-30 minutes until they are golden and tender.

  • 7

    To serve, slice the braised short rib and arrange on a plate alongside the roasted root vegetables. Drizzle a little of the braising juices over the meat to enhance moisture and flavor.

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

Savor the rich flavors of tender slow‐braised short ribs paired with a colorful medley of roasted root vegetables. This dish features savory, melt-in-your-mouth beef accented by the natural sweetness of carrots, parsnips, and a hint of shallot, finished with herbs for an earthy, well-balanced meal.

NUTRITION

461kcal
Protein
33.6g
Fat
22.5g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Rib (braised)

1 medium Carrot

1 medium Parsnip

1 small Shallot

1 clove Garlic

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F and set aside.

  • 2

    Season the beef short rib with salt and pepper. In a heavy skillet, briefly sear the short rib on all sides until browned.

  • 3

    Transfer the short rib to a slow cooker or Dutch oven. Add minced garlic, roughly chopped shallot, and a couple of sprigs of fresh thyme. Pour a small amount of water or beef broth (if desired) to create a gentle braising liquid.

  • 4

    Slow-braise the rib on low heat for 2-3 hours until extremely tender.

  • 5

    While the meat is nearing tenderness, peel and cut the carrot and parsnip into uniform chunks.

  • 6

    Toss the root vegetables in a light coating of oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 25-30 minutes until they are golden and tender.

  • 7

    To serve, slice the braised short rib and arrange on a plate alongside the roasted root vegetables. Drizzle a little of the braising juices over the meat to enhance moisture and flavor.