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 the melt-in-your-mouth tenderness of slow-braised short ribs paired with a medley of roasted carrots, parsnips, and onions. This dish offers a rich, savory flavor with a hint of aromatic herbs, making it a satisfying meal that's both hearty and light.

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NUTRITION

439kcal
Protein
38.1g
Fat
24.9g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/4 medium Yellow Onion, sliced

1/4 cup Low-Sodium Beef Broth

1 tsp Olive Oil

1 clove Garlic, minced

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    Heat a heavy-bottomed dutch oven over medium-high heat and add a drizzle of olive oil. Sear the short ribs on all sides until browned.

  • 4

    Remove the ribs and set aside. In the same pot, add the sliced onion and minced garlic, and sauté until softened and fragrant.

  • 5

    Return the short ribs to the pot. Add the beef broth, fresh thyme sprigs, and bay leaf. Bring the mixture to a simmer, then cover and transfer to the oven.

  • 6

    Slow braise the ribs in the oven for about 2 to 2.5 hours, or until they become tender.

  • 7

    Meanwhile, toss the chopped carrots and parsnips with a little olive oil, salt, and pepper on a baking sheet.

  • 8

    Roast the vegetables in a separate oven (or during the last 30 minutes of braising if space allows) at 400°F until golden and tender, about 25-30 minutes.

  • 9

    Plate the braised short ribs alongside a serving of roasted root vegetables. Garnish with additional 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 the melt-in-your-mouth tenderness of slow-braised short ribs paired with a medley of roasted carrots, parsnips, and onions. This dish offers a rich, savory flavor with a hint of aromatic herbs, making it a satisfying meal that's both hearty and light.

NUTRITION

439kcal
Protein
38.1g
Fat
24.9g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/4 medium Yellow Onion, sliced

1/4 cup Low-Sodium Beef Broth

1 tsp Olive Oil

1 clove Garlic, minced

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    Heat a heavy-bottomed dutch oven over medium-high heat and add a drizzle of olive oil. Sear the short ribs on all sides until browned.

  • 4

    Remove the ribs and set aside. In the same pot, add the sliced onion and minced garlic, and sauté until softened and fragrant.

  • 5

    Return the short ribs to the pot. Add the beef broth, fresh thyme sprigs, and bay leaf. Bring the mixture to a simmer, then cover and transfer to the oven.

  • 6

    Slow braise the ribs in the oven for about 2 to 2.5 hours, or until they become tender.

  • 7

    Meanwhile, toss the chopped carrots and parsnips with a little olive oil, salt, and pepper on a baking sheet.

  • 8

    Roast the vegetables in a separate oven (or during the last 30 minutes of braising if space allows) at 400°F until golden and tender, about 25-30 minutes.

  • 9

    Plate the braised short ribs alongside a serving of roasted root vegetables. Garnish with additional thyme if desired and serve warm.