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 deep, rich flavors of slow-braised short ribs paired with lightly caramelized roasted carrots and parsnips. This dish offers tender meat with a hint of herbaceous aroma, balanced by the natural sweetness of roasted root vegetables, creating a comforting meal perfect for dinner.

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NUTRITION

477kcal
Protein
33.4g
Fat
28g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised, boneless)

100 g Carrots

100 g Parsnips

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 5 oz beef short ribs with salt and pepper. Sear them in a hot pan over medium-high heat until all sides are browned. Transfer the ribs to a slow-cooker or a heavy pot with a lid.

  • 3

    Add a splash of water or beef broth to the pot, along with a couple of rosemary and thyme sprigs and a crushed garlic clove, then cover and braise on low heat for 2-3 hours until the ribs are tender.

  • 4

    While the ribs are braising, peel and chop the carrots and parsnips into uniform pieces for even roasting.

  • 5

    Toss the chopped root vegetables with olive oil, a pinch of salt, pepper, and additional rosemary and thyme if desired. Spread the vegetables on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and just caramelized on the edges.

  • 7

    Plate a portion of the braised short ribs with a side of roasted carrots and parsnips. Garnish with a fresh sprig of rosemary or thyme if desired, and serve warm.

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 deep, rich flavors of slow-braised short ribs paired with lightly caramelized roasted carrots and parsnips. This dish offers tender meat with a hint of herbaceous aroma, balanced by the natural sweetness of roasted root vegetables, creating a comforting meal perfect for dinner.

NUTRITION

477kcal
Protein
33.4g
Fat
28g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised, boneless)

100 g Carrots

100 g Parsnips

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 5 oz beef short ribs with salt and pepper. Sear them in a hot pan over medium-high heat until all sides are browned. Transfer the ribs to a slow-cooker or a heavy pot with a lid.

  • 3

    Add a splash of water or beef broth to the pot, along with a couple of rosemary and thyme sprigs and a crushed garlic clove, then cover and braise on low heat for 2-3 hours until the ribs are tender.

  • 4

    While the ribs are braising, peel and chop the carrots and parsnips into uniform pieces for even roasting.

  • 5

    Toss the chopped root vegetables with olive oil, a pinch of salt, pepper, and additional rosemary and thyme if desired. Spread the vegetables on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and just caramelized on the edges.

  • 7

    Plate a portion of the braised short ribs with a side of roasted carrots and parsnips. Garnish with a fresh sprig of rosemary or thyme if desired, and serve warm.