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 comforting taste of slow-braised short ribs paired with golden, roasted carrots and parsnips. This hearty dish features tender, richly flavored meat balanced by the natural sweetness and earthiness of fresh root vegetables, all finished with a drizzle of olive oil for roasted perfection.

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NUTRITION

560kcal
Protein
37.8g
Fat
34.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Braised Beef Short Ribs (170g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 tsp Olive Oil (5g)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the roasted vegetables by peeling the carrot and parsnip, then cut them into uniform sticks or chunks.

  • 3

    Place the chopped vegetables in a bowl and drizzle with olive oil. Season with a pinch of salt and black pepper, and toss to coat evenly.

  • 4

    Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, reheat the pre-cooked slow-braised short ribs on a stovetop over low heat, allowing the meat to come to temperature without overcooking it.

  • 6

    Plate the short ribs alongside the roasted root vegetables. Optionally, garnish with fresh herbs 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 comforting taste of slow-braised short ribs paired with golden, roasted carrots and parsnips. This hearty dish features tender, richly flavored meat balanced by the natural sweetness and earthiness of fresh root vegetables, all finished with a drizzle of olive oil for roasted perfection.

NUTRITION

560kcal
Protein
37.8g
Fat
34.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Braised Beef Short Ribs (170g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 tsp Olive Oil (5g)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the roasted vegetables by peeling the carrot and parsnip, then cut them into uniform sticks or chunks.

  • 3

    Place the chopped vegetables in a bowl and drizzle with olive oil. Season with a pinch of salt and black pepper, and toss to coat evenly.

  • 4

    Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, reheat the pre-cooked slow-braised short ribs on a stovetop over low heat, allowing the meat to come to temperature without overcooking it.

  • 6

    Plate the short ribs alongside the roasted root vegetables. Optionally, garnish with fresh herbs if desired, and serve warm.