Name: Tender Slow-Braised Short Ribs with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Braised Short Ribs; 1 medium Carrot; 0.5 cup diced Parsnips; 1 small Turnip; 1 tsp Olive Oil; Pinch of Salt; Dash of Black Pepper; Dash of Garlic Powder

Tender Slow-Braised Short Ribs with Roasted Root Vegetables

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YOUR SOLIN GENERATED RECIPE

Tender Slow-Braised Short Ribs with Roasted Root Vegetables

Savor the rich, melt-in-your-mouth slow-braised short ribs paired with a vibrant medley of roasted root vegetables. This hearty dish offers a beautiful balance of tenderness from the beef and naturally sweet, caramelized flavors from carrots, parsnips, and turnips, all finished with a drizzle of olive oil and a sprinkle of warming spices.

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NUTRITION

Protein

35.1g

Fat

30.5g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

1 medium Carrot

0.5 cup diced Parsnips

1 small Turnip

1 tsp Olive Oil

Pinch of Salt

Dash of Black Pepper

Dash of Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F.
2
Prepare the vegetables by peeling and cutting the carrot, parsnip, and turnip into uniform bite-sized pieces.
3
Toss the vegetables in a bowl with olive oil, salt, black pepper, and garlic powder until evenly coated.
4
Spread the seasoned vegetables on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes, until tender and slightly caramelized.
5
Meanwhile, reheat the pre-cooked slow-braised short ribs gently on the stovetop or in the oven until warmed through.
6
Plate the short ribs alongside a generous serving of the roasted root vegetables.
7
Finish with an extra light drizzle of olive oil or a sprinkle of fresh herbs if desired, and serve immediately.