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 hearty dish featuring melt-in-your-mouth slow-braised short ribs paired with colorful roasted root vegetables. The savory short rib is braised to perfection with aromatic herbs, while carrots and parsnips lend a touch of sweetness and rustic charm. This comforting recipe is thoughtfully balanced to meet your protein and calorie goals without sacrificing flavor.

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NUTRITION

526kcal
Protein
37.6g
Fat
34.5g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs (braised)

1/2 cup Carrot, chopped

1/2 cup Parsnip, chopped

1 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the 6 oz beef short ribs with salt and pepper. In a heavy skillet, sear the ribs on all sides over medium-high heat until browned.

  • 3

    Transfer the seared ribs to a slow-cooker or Dutch oven. Add minced garlic and fresh thyme.

  • 4

    Allow the short ribs to braise slowly on low heat for 2.5 to 3 hours until they become tender and falling off the bone.

  • 5

    While the short ribs are braising, toss the chopped carrots and parsnips with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly caramelized.

  • 7

    Plate a serving portion of short ribs (approximate serving adjusted to meet the macro goals) alongside the roasted root vegetables.

  • 8

    Finish with a sprinkle of fresh thyme and a light drizzle of the braising juices for added flavor before serving.

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 hearty dish featuring melt-in-your-mouth slow-braised short ribs paired with colorful roasted root vegetables. The savory short rib is braised to perfection with aromatic herbs, while carrots and parsnips lend a touch of sweetness and rustic charm. This comforting recipe is thoughtfully balanced to meet your protein and calorie goals without sacrificing flavor.

NUTRITION

526kcal
Protein
37.6g
Fat
34.5g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs (braised)

1/2 cup Carrot, chopped

1/2 cup Parsnip, chopped

1 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the 6 oz beef short ribs with salt and pepper. In a heavy skillet, sear the ribs on all sides over medium-high heat until browned.

  • 3

    Transfer the seared ribs to a slow-cooker or Dutch oven. Add minced garlic and fresh thyme.

  • 4

    Allow the short ribs to braise slowly on low heat for 2.5 to 3 hours until they become tender and falling off the bone.

  • 5

    While the short ribs are braising, toss the chopped carrots and parsnips with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly caramelized.

  • 7

    Plate a serving portion of short ribs (approximate serving adjusted to meet the macro goals) alongside the roasted root vegetables.

  • 8

    Finish with a sprinkle of fresh thyme and a light drizzle of the braising juices for added flavor before serving.