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 tender, slow-braised short ribs paired with beautifully caramelized roasted root vegetables. This dish offers a rich, warming profile perfect for dinner, marrying deep beef flavors with the natural sweetness of carrots, parsnips, and red onions, accented by aromatic garlic and fresh thyme.

Try 3 days free, then $12.99 / mo.

NUTRITION

486kcal
Protein
35.9g
Fat
30.3g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion (quartered)

1 clove Garlic

1 teaspoon Fresh Thyme

1 teaspoon Olive Oil

1/2 cup Beef Broth

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs generously with salt and pepper.

  • 3

    Heat a heavy, oven-safe pot or Dutch oven over medium-high heat. Add olive oil and sear the short ribs on all sides until browned, then remove and set aside.

  • 4

    In the same pot, add chopped garlic and red onion; sauté for 2-3 minutes until softened.

  • 5

    Return the short ribs to the pot and add the beef broth along with a teaspoon of fresh thyme.

  • 6

    Cover the pot and transfer to the preheated oven. Braise for about 2 to 2.5 hours until the meat is tender.

  • 7

    While the short ribs are braising, peel and chop the carrot and parsnip into bite-sized pieces. Toss them on a baking tray with a drizzle of olive oil, salt, and pepper.

  • 8

    About 30 minutes before the short ribs are finished, roast the vegetables in the oven at 400°F, turning once, until caramelized and tender.

  • 9

    Remove both the short ribs and vegetables from the oven. Serve a portion of the braised beef alongside the roasted root vegetables.

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 tender, slow-braised short ribs paired with beautifully caramelized roasted root vegetables. This dish offers a rich, warming profile perfect for dinner, marrying deep beef flavors with the natural sweetness of carrots, parsnips, and red onions, accented by aromatic garlic and fresh thyme.

NUTRITION

486kcal
Protein
35.9g
Fat
30.3g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion (quartered)

1 clove Garlic

1 teaspoon Fresh Thyme

1 teaspoon Olive Oil

1/2 cup Beef Broth

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs generously with salt and pepper.

  • 3

    Heat a heavy, oven-safe pot or Dutch oven over medium-high heat. Add olive oil and sear the short ribs on all sides until browned, then remove and set aside.

  • 4

    In the same pot, add chopped garlic and red onion; sauté for 2-3 minutes until softened.

  • 5

    Return the short ribs to the pot and add the beef broth along with a teaspoon of fresh thyme.

  • 6

    Cover the pot and transfer to the preheated oven. Braise for about 2 to 2.5 hours until the meat is tender.

  • 7

    While the short ribs are braising, peel and chop the carrot and parsnip into bite-sized pieces. Toss them on a baking tray with a drizzle of olive oil, salt, and pepper.

  • 8

    About 30 minutes before the short ribs are finished, roast the vegetables in the oven at 400°F, turning once, until caramelized and tender.

  • 9

    Remove both the short ribs and vegetables from the oven. Serve a portion of the braised beef alongside the roasted root vegetables.