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

Enjoy a comforting plate of tender, slow-braised short ribs accompanied by a colorful medley of roasted root vegetables. The rich, savory flavors of the beef merge perfectly with the caramelized sweetness of the vegetables, creating a balanced dish that satisfies both in taste and nourishment.

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NUTRITION

516kcal
Protein
31.8g
Fat
33.3g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

150g braised beef short ribs

50g carrots

50g parsnips

20g yellow onion

1 garlic clove

2 sprigs fresh thyme

0.5 tsp salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the beef short ribs with salt and black pepper. In a heavy skillet or Dutch oven, sear the ribs on all sides until browned.

  • 3

    Remove the ribs and set aside. In the same skillet, add sliced onions and minced garlic. Sauté until soft and aromatic.

  • 4

    Return the ribs to the pot and add fresh thyme. Cover with a small amount of water or beef broth if available, then cover and transfer to the preheated oven.

  • 5

    Slow braise the ribs for about 2 to 2.5 hours until the meat is tender and nearly falling off the bone.

  • 6

    While the ribs braise, prepare the vegetables. Toss the carrots, parsnips, and additional onion slices with a drizzle of olive oil (if desired), salt, and pepper. Spread them on a baking sheet.

  • 7

    Roast the vegetables in the oven for 25-30 minutes until tender and caramelized, stirring halfway.

  • 8

    Plate a portion of the short ribs (approximately 150g meat) accompanied by a serving of the roasted root vegetables. Garnish with extra thyme if desired and serve warm.

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

Enjoy a comforting plate of tender, slow-braised short ribs accompanied by a colorful medley of roasted root vegetables. The rich, savory flavors of the beef merge perfectly with the caramelized sweetness of the vegetables, creating a balanced dish that satisfies both in taste and nourishment.

NUTRITION

516kcal
Protein
31.8g
Fat
33.3g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

150g braised beef short ribs

50g carrots

50g parsnips

20g yellow onion

1 garlic clove

2 sprigs fresh thyme

0.5 tsp salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the beef short ribs with salt and black pepper. In a heavy skillet or Dutch oven, sear the ribs on all sides until browned.

  • 3

    Remove the ribs and set aside. In the same skillet, add sliced onions and minced garlic. Sauté until soft and aromatic.

  • 4

    Return the ribs to the pot and add fresh thyme. Cover with a small amount of water or beef broth if available, then cover and transfer to the preheated oven.

  • 5

    Slow braise the ribs for about 2 to 2.5 hours until the meat is tender and nearly falling off the bone.

  • 6

    While the ribs braise, prepare the vegetables. Toss the carrots, parsnips, and additional onion slices with a drizzle of olive oil (if desired), salt, and pepper. Spread them on a baking sheet.

  • 7

    Roast the vegetables in the oven for 25-30 minutes until tender and caramelized, stirring halfway.

  • 8

    Plate a portion of the short ribs (approximately 150g meat) accompanied by a serving of the roasted root vegetables. Garnish with extra thyme if desired and serve warm.