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

Enjoy tender, slow-braised short ribs paired with a medley of roasted root vegetables. The beef is braised until fork-tender, absorbing a rich blend of savory spices, while the vegetables caramelize to bring out their natural sweetness—a satisfying, hearty meal in every bite.

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NUTRITION

454kcal
Protein
39.7g
Fat
21g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1 cup Turnip (diced)

1/2 cup Beef Broth

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PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

    Season the beef short ribs generously with salt and pepper.

  • 3

    Heat a heavy, oven-safe pot over medium-high heat and sear the short ribs on all sides until browned, about 2-3 minutes per side.

  • 4

    Roughly chop the carrot, parsnip, and turnip into uniform pieces. Add them to the pot with the short ribs.

  • 5

    Pour in the beef broth to provide moisture and flavor. Optionally, add herbs like rosemary or thyme for extra aroma.

  • 6

    Cover the pot with a lid and transfer to the oven. Allow to braise slowly for 2 to 2.5 hours, or until the meat is tender and easily pulls away with a fork.

  • 7

    Once cooked, remove from oven. Plate the braised short ribs atop a bed of the roasted vegetables. Serve warm and enjoy the comforting flavors.

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

Enjoy tender, slow-braised short ribs paired with a medley of roasted root vegetables. The beef is braised until fork-tender, absorbing a rich blend of savory spices, while the vegetables caramelize to bring out their natural sweetness—a satisfying, hearty meal in every bite.

NUTRITION

454kcal
Protein
39.7g
Fat
21g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1 cup Turnip (diced)

1/2 cup Beef Broth

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

    Season the beef short ribs generously with salt and pepper.

  • 3

    Heat a heavy, oven-safe pot over medium-high heat and sear the short ribs on all sides until browned, about 2-3 minutes per side.

  • 4

    Roughly chop the carrot, parsnip, and turnip into uniform pieces. Add them to the pot with the short ribs.

  • 5

    Pour in the beef broth to provide moisture and flavor. Optionally, add herbs like rosemary or thyme for extra aroma.

  • 6

    Cover the pot with a lid and transfer to the oven. Allow to braise slowly for 2 to 2.5 hours, or until the meat is tender and easily pulls away with a fork.

  • 7

    Once cooked, remove from oven. Plate the braised short ribs atop a bed of the roasted vegetables. Serve warm and enjoy the comforting flavors.