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

Enjoy tender, slow-braised short ribs paired with a colorful medley of roasted root vegetables. This dish brings together melt-in-your-mouth beef with the sweet earthiness of carrots and parsnips, finished with a hint of garlic and herbs for a comforting, hearty meal.

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NUTRITION

509kcal
Protein
35.3g
Fat
25.5g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1 small Red Onion

1 clove Garlic

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

0.5 cup Beef Broth

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

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

  • 3

    Reduce heat to medium. Add the chopped red onion and minced garlic to the pot, sautéing until fragrant.

  • 4

    Deglaze the pot with the beef broth, scraping up any browned bits from the bottom.

  • 5

    Add the rosemary and thyme sprigs. Cover the pot with a lid and transfer it to the oven. Braise for approximately 2 hours until the ribs are tender.

  • 6

    While the ribs are braising, prepare the vegetables. Peel and cut the carrot and parsnip into uniform pieces.

  • 7

    Place the vegetables on a baking sheet, drizzle with a small amount of olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes or until tender and slightly caramelized.

  • 8

    Once the ribs are done, remove them from the pot and serve alongside the roasted root vegetables. Optionally, reduce the remaining braising liquid over medium heat to create a flavorful sauce to drizzle over the dish.

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

Enjoy tender, slow-braised short ribs paired with a colorful medley of roasted root vegetables. This dish brings together melt-in-your-mouth beef with the sweet earthiness of carrots and parsnips, finished with a hint of garlic and herbs for a comforting, hearty meal.

NUTRITION

509kcal
Protein
35.3g
Fat
25.5g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1 small Red Onion

1 clove Garlic

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

0.5 cup Beef Broth

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

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

  • 3

    Reduce heat to medium. Add the chopped red onion and minced garlic to the pot, sautéing until fragrant.

  • 4

    Deglaze the pot with the beef broth, scraping up any browned bits from the bottom.

  • 5

    Add the rosemary and thyme sprigs. Cover the pot with a lid and transfer it to the oven. Braise for approximately 2 hours until the ribs are tender.

  • 6

    While the ribs are braising, prepare the vegetables. Peel and cut the carrot and parsnip into uniform pieces.

  • 7

    Place the vegetables on a baking sheet, drizzle with a small amount of olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes or until tender and slightly caramelized.

  • 8

    Once the ribs are done, remove them from the pot and serve alongside the roasted root vegetables. Optionally, reduce the remaining braising liquid over medium heat to create a flavorful sauce to drizzle over the dish.