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

Enjoy a hearty dish of tender, slow-braised short ribs paired with a melange of roasted root vegetables. The rich, savory beef contrasts beautifully with the natural sweetness of carrots, parsnips, and turnips, creating a comforting yet balanced meal perfect for a satisfying dinner.

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NUTRITION

491kcal
Protein
35.5g
Fat
29.9g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

1 medium Carrot

1 small Parsnip

1/2 cup diced Turnip

1 tbsp Olive Oil

1 tbsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the braised short ribs with salt, pepper, and fresh thyme.

  • 3

    In an oven-safe pot or Dutch oven, heat olive oil over medium-high heat and briefly sear the short ribs on all sides.

  • 4

    Add a small amount of water or broth if desired, cover, and transfer the pot to a low oven (around 300°F) to slowly braise for 2-2.5 hours until tender.

  • 5

    Meanwhile, peel and chop the carrot and parsnip into uniform pieces. Dice the turnip and toss all the vegetables with olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the preheated 400°F oven for about 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Plate a portion with the slow-braised short ribs and a generous serving of roasted root vegetables, and enjoy the comforting blend of flavors.

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

Enjoy a hearty dish of tender, slow-braised short ribs paired with a melange of roasted root vegetables. The rich, savory beef contrasts beautifully with the natural sweetness of carrots, parsnips, and turnips, creating a comforting yet balanced meal perfect for a satisfying dinner.

NUTRITION

491kcal
Protein
35.5g
Fat
29.9g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

1 medium Carrot

1 small Parsnip

1/2 cup diced Turnip

1 tbsp Olive Oil

1 tbsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the braised short ribs with salt, pepper, and fresh thyme.

  • 3

    In an oven-safe pot or Dutch oven, heat olive oil over medium-high heat and briefly sear the short ribs on all sides.

  • 4

    Add a small amount of water or broth if desired, cover, and transfer the pot to a low oven (around 300°F) to slowly braise for 2-2.5 hours until tender.

  • 5

    Meanwhile, peel and chop the carrot and parsnip into uniform pieces. Dice the turnip and toss all the vegetables with olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on a baking sheet and roast in the preheated 400°F oven for about 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Plate a portion with the slow-braised short ribs and a generous serving of roasted root vegetables, and enjoy the comforting blend of flavors.