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 melt-in-your-mouth flavor of slow-braised short ribs paired with a vibrant medley of roasted carrots and parsnips. This dish offers a satisfying blend of hearty, savory meat and naturally sweet, caramelized vegetables, perfect for a comforting dinner that doesn't sacrifice on nutrition or taste.

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NUTRITION

446kcal
Protein
33g
Fat
25.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (trimmed portion)

1 medium Carrot

1 medium Parsnip

1/4 cup low-sodium Beef Broth

1 tsp Olive Oil

2 cloves Garlic, minced

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    Season the short ribs generously with salt and pepper. In a heavy, oven-safe pot or Dutch oven, heat olive oil over medium-high heat.

  • 3

    Sear the short ribs on all sides until they develop a rich, brown crust. Remove them from the pot and set aside.

  • 4

    Lower the heat to medium and add the minced garlic to the pot. Sauté for about a minute until fragrant.

  • 5

    Return the short ribs to the pot and pour in the low-sodium beef broth. Add the rosemary sprigs. Cover the pot and let it simmer on the stovetop for about 20 minutes.

  • 6

    Transfer the pot to the preheated oven and braise for an additional 1.5 to 2 hours until the meat is tender and easily pulls apart.

  • 7

    While the ribs are braising, prepare the vegetables. Peel the carrot and parsnip, then cut them into even sticks or chunks.

  • 8

    Place the vegetables on a baking sheet, drizzle lightly with olive oil, season with salt and pepper, and roast in the oven for 25-30 minutes until they are caramelized and tender.

  • 9

    Once the short ribs are finished, serve a portion of the tender meat alongside a generous serving of roasted root vegetables. Enjoy the rich, savory flavors paired with naturally sweet vegetables.

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 melt-in-your-mouth flavor of slow-braised short ribs paired with a vibrant medley of roasted carrots and parsnips. This dish offers a satisfying blend of hearty, savory meat and naturally sweet, caramelized vegetables, perfect for a comforting dinner that doesn't sacrifice on nutrition or taste.

NUTRITION

446kcal
Protein
33g
Fat
25.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (trimmed portion)

1 medium Carrot

1 medium Parsnip

1/4 cup low-sodium Beef Broth

1 tsp Olive Oil

2 cloves Garlic, minced

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    Season the short ribs generously with salt and pepper. In a heavy, oven-safe pot or Dutch oven, heat olive oil over medium-high heat.

  • 3

    Sear the short ribs on all sides until they develop a rich, brown crust. Remove them from the pot and set aside.

  • 4

    Lower the heat to medium and add the minced garlic to the pot. Sauté for about a minute until fragrant.

  • 5

    Return the short ribs to the pot and pour in the low-sodium beef broth. Add the rosemary sprigs. Cover the pot and let it simmer on the stovetop for about 20 minutes.

  • 6

    Transfer the pot to the preheated oven and braise for an additional 1.5 to 2 hours until the meat is tender and easily pulls apart.

  • 7

    While the ribs are braising, prepare the vegetables. Peel the carrot and parsnip, then cut them into even sticks or chunks.

  • 8

    Place the vegetables on a baking sheet, drizzle lightly with olive oil, season with salt and pepper, and roast in the oven for 25-30 minutes until they are caramelized and tender.

  • 9

    Once the short ribs are finished, serve a portion of the tender meat alongside a generous serving of roasted root vegetables. Enjoy the rich, savory flavors paired with naturally sweet vegetables.