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 rich flavors of tender, slow-braised short ribs paired with naturally sweet roasted carrots and parsnips, finished with a delicate poached egg. This dish combines deep, savory notes with the earthy sweetness of root vegetables, creating a comforting and balanced meal that's as visually appealing as it is delicious.

Try 3 days free, then $12.99 / mo.

NUTRITION

526kcal
Protein
34.0g
Fat
36.3g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Short Ribs

1 large poached egg

1/2 cup roasted diced carrots

1/2 cup roasted diced parsnips

1/2 cup beef broth

1 tsp olive oil

2 cloves garlic

2 sprigs fresh thyme

Salt & Pepper

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 300°F for braising the short ribs.

  • 2

    Season the beef short ribs with salt and pepper. In an oven-safe pot over medium-high heat, add olive oil and sear the short ribs until browned on all sides.

  • 3

    Add 2 minced garlic cloves and fresh thyme sprigs to the pot. Pour in 1/2 cup beef broth, then cover the pot with a lid.

  • 4

    Transfer the pot to the oven and braise for approximately 2 hours, or until the meat is tender and falling off the bone.

  • 5

    While the ribs are braising, preheat a separate oven to 400°F for the root vegetables. Toss diced carrots and parsnips with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables for about 25 minutes until they are tender and slightly caramelized.

  • 7

    In the meantime, poach the egg. Bring a small pot of water to a gentle simmer, add a small splash of vinegar, and carefully slide in the egg. Poach until the white is set but the yolk remains soft, about 3-4 minutes, then remove with a slotted spoon.

  • 8

    Once ready, plate the roasted root vegetables, top with a portion of the braised short ribs, and crown the dish with the poached egg. Serve warm and enjoy.

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 rich flavors of tender, slow-braised short ribs paired with naturally sweet roasted carrots and parsnips, finished with a delicate poached egg. This dish combines deep, savory notes with the earthy sweetness of root vegetables, creating a comforting and balanced meal that's as visually appealing as it is delicious.

NUTRITION

526kcal
Protein
34.0g
Fat
36.3g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Short Ribs

1 large poached egg

1/2 cup roasted diced carrots

1/2 cup roasted diced parsnips

1/2 cup beef broth

1 tsp olive oil

2 cloves garlic

2 sprigs fresh thyme

Salt & Pepper

PREPARATION

  • 1

    Preheat the oven to 300°F for braising the short ribs.

  • 2

    Season the beef short ribs with salt and pepper. In an oven-safe pot over medium-high heat, add olive oil and sear the short ribs until browned on all sides.

  • 3

    Add 2 minced garlic cloves and fresh thyme sprigs to the pot. Pour in 1/2 cup beef broth, then cover the pot with a lid.

  • 4

    Transfer the pot to the oven and braise for approximately 2 hours, or until the meat is tender and falling off the bone.

  • 5

    While the ribs are braising, preheat a separate oven to 400°F for the root vegetables. Toss diced carrots and parsnips with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables for about 25 minutes until they are tender and slightly caramelized.

  • 7

    In the meantime, poach the egg. Bring a small pot of water to a gentle simmer, add a small splash of vinegar, and carefully slide in the egg. Poach until the white is set but the yolk remains soft, about 3-4 minutes, then remove with a slotted spoon.

  • 8

    Once ready, plate the roasted root vegetables, top with a portion of the braised short ribs, and crown the dish with the poached egg. Serve warm and enjoy.