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 slow-simmered, melt-in-your-mouth short ribs paired with a vibrant medley of roasted carrots and parsnips, all accentuated with a hint of garlic and thyme. This hearty yet balanced dish dresses a satisfying comfort food vibe with a fresh, rustic elegance.

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NUTRITION

521kcal
Protein
34.3g
Fat
30g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Beef Short Ribs

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the braised short ribs with salt and pepper. If not already braised, brown the short ribs in a hot skillet over medium-high heat to develop flavor before transferring to a slow cooker or Dutch oven with a splash of water or broth and a few thyme sprigs. Braise until tender, about 2-3 hours, until the meat easily pulls apart. (If using pre-braised short ribs, warm them gently before serving.)

  • 3

    Meanwhile, prepare the roasted vegetables: In a bowl, toss the chopped carrots and parsnips with olive oil, minced garlic, a pinch of salt, and pepper.

  • 4

    Spread the vegetables out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes until tender and lightly caramelized, stirring once halfway through.

  • 5

    To plate, arrange the roasted root vegetables on a plate and top with the tender short ribs. Garnish with additional fresh thyme if desired.

  • 6

    Serve warm and enjoy the balance of rich, savory beef with sweet, earthy vegetables.

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 slow-simmered, melt-in-your-mouth short ribs paired with a vibrant medley of roasted carrots and parsnips, all accentuated with a hint of garlic and thyme. This hearty yet balanced dish dresses a satisfying comfort food vibe with a fresh, rustic elegance.

NUTRITION

521kcal
Protein
34.3g
Fat
30g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Beef Short Ribs

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the braised short ribs with salt and pepper. If not already braised, brown the short ribs in a hot skillet over medium-high heat to develop flavor before transferring to a slow cooker or Dutch oven with a splash of water or broth and a few thyme sprigs. Braise until tender, about 2-3 hours, until the meat easily pulls apart. (If using pre-braised short ribs, warm them gently before serving.)

  • 3

    Meanwhile, prepare the roasted vegetables: In a bowl, toss the chopped carrots and parsnips with olive oil, minced garlic, a pinch of salt, and pepper.

  • 4

    Spread the vegetables out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes until tender and lightly caramelized, stirring once halfway through.

  • 5

    To plate, arrange the roasted root vegetables on a plate and top with the tender short ribs. Garnish with additional fresh thyme if desired.

  • 6

    Serve warm and enjoy the balance of rich, savory beef with sweet, earthy vegetables.