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 tender, slow-braised short ribs paired with a medley of roasted carrots and parsnips, finished with a drizzle of olive oil and fresh herbs. This dish brings together deep, rich flavors with the wholesome goodness of root vegetables for a satisfying meal.

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NUTRITION

512kcal
Protein
32.4g
Fat
29.9g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

100g Carrot

100g Parsnip

1 tsp Olive Oil

1 sprig Fresh Rosemary

1 Garlic Clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Place the peeled and chopped carrots and parsnips on a baking sheet. Drizzle with olive oil, add minced garlic, chopped rosemary, salt and pepper. Toss to coat evenly.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, gently reheat the slow-braised short ribs in a covered pan over low heat until warmed through, preserving their tenderness.

  • 5

    Plate the short ribs alongside a generous serving of roasted root vegetables.

  • 6

    Finish with an extra sprinkle of fresh rosemary over the top and adjust seasoning with salt and pepper as 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 tender, slow-braised short ribs paired with a medley of roasted carrots and parsnips, finished with a drizzle of olive oil and fresh herbs. This dish brings together deep, rich flavors with the wholesome goodness of root vegetables for a satisfying meal.

NUTRITION

512kcal
Protein
32.4g
Fat
29.9g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

100g Carrot

100g Parsnip

1 tsp Olive Oil

1 sprig Fresh Rosemary

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Place the peeled and chopped carrots and parsnips on a baking sheet. Drizzle with olive oil, add minced garlic, chopped rosemary, salt and pepper. Toss to coat evenly.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, gently reheat the slow-braised short ribs in a covered pan over low heat until warmed through, preserving their tenderness.

  • 5

    Plate the short ribs alongside a generous serving of roasted root vegetables.

  • 6

    Finish with an extra sprinkle of fresh rosemary over the top and adjust seasoning with salt and pepper as desired.