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 the rich, tender flavors of slow-braised short ribs paired with a medley of sweet-roasted carrots and parsnips, complemented by earthy green lentils and nuanced aromatics. This comforting dish combines luxurious meat with vibrant, wholesome vegetables for a heartwarming dinner that delights the senses while staying within a balanced macro range.

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NUTRITION

491kcal
Protein
31.2g
Fat
23.3g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

4 oz braised beef short ribs

1/2 cup cooked green lentils

1/2 cup roasted carrots

1/2 cup roasted parsnips

1 garlic clove

2 sprigs fresh rosemary

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the beef short ribs with salt and pepper. In a heavy pot or Dutch oven, sear the short ribs over medium-high heat until browned on all sides.

  • 3

    Add a crushed garlic clove and a couple of rosemary sprigs to the pot, then add a splash of water or beef broth. Cover and let the short ribs braise on low heat either on the stovetop or in a 300°F oven for 2-3 hours until tender.

  • 4

    While the ribs braise, prepare the roasted root vegetables. Peel and chop carrots and parsnips into uniform pieces. Toss them in 1 teaspoon of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 25-30 minutes, until tender and slightly caramelized.

  • 6

    Heat pre-cooked green lentils gently in a small saucepan with a pinch of salt, if desired.

  • 7

    To serve, plate a portion of lentils, top with the roasted vegetables, and arrange the tender braised short ribs on the side. Garnish with additional rosemary if desired, and enjoy.

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 the rich, tender flavors of slow-braised short ribs paired with a medley of sweet-roasted carrots and parsnips, complemented by earthy green lentils and nuanced aromatics. This comforting dish combines luxurious meat with vibrant, wholesome vegetables for a heartwarming dinner that delights the senses while staying within a balanced macro range.

NUTRITION

491kcal
Protein
31.2g
Fat
23.3g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

4 oz braised beef short ribs

1/2 cup cooked green lentils

1/2 cup roasted carrots

1/2 cup roasted parsnips

1 garlic clove

2 sprigs fresh rosemary

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the beef short ribs with salt and pepper. In a heavy pot or Dutch oven, sear the short ribs over medium-high heat until browned on all sides.

  • 3

    Add a crushed garlic clove and a couple of rosemary sprigs to the pot, then add a splash of water or beef broth. Cover and let the short ribs braise on low heat either on the stovetop or in a 300°F oven for 2-3 hours until tender.

  • 4

    While the ribs braise, prepare the roasted root vegetables. Peel and chop carrots and parsnips into uniform pieces. Toss them in 1 teaspoon of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 25-30 minutes, until tender and slightly caramelized.

  • 6

    Heat pre-cooked green lentils gently in a small saucepan with a pinch of salt, if desired.

  • 7

    To serve, plate a portion of lentils, top with the roasted vegetables, and arrange the tender braised short ribs on the side. Garnish with additional rosemary if desired, and enjoy.