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

Enjoy a savory dish featuring tender, slow-braised short ribs paired with a medley of roasted root vegetables. This comforting meal combines rich beef flavors with the natural sweetness of carrots, parsnips, and turnips, all brought together with a light drizzle of olive oil and aromatic seasonings.

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NUTRITION

476kcal
Protein
35.1g
Fat
22.7g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1/2 cup chopped Carrot

1/2 cup chopped Parsnip

1/2 cup diced Turnip

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the beef short ribs generously with salt and pepper.

  • 3

    Heat a skillet over medium-high heat and sear the short ribs on all sides until browned.

  • 4

    Transfer the ribs to a slow cooker or a covered Dutch oven, add a bit of water or beef broth if desired, and braise on low heat for 2.5 to 3 hours until tender.

  • 5

    While the ribs are braising, prepare the vegetables. In a bowl, toss the chopped carrots, parsnips, and diced turnips with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes until they are tender and slightly caramelized.

  • 7

    Once the short ribs are fork-tender, serve a portion (approximately 6 oz of meat) alongside a generous serving of roasted root vegetables.

  • 8

    Enjoy this hearty, nutrient-dense meal while it’s warm.

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

Enjoy a savory dish featuring tender, slow-braised short ribs paired with a medley of roasted root vegetables. This comforting meal combines rich beef flavors with the natural sweetness of carrots, parsnips, and turnips, all brought together with a light drizzle of olive oil and aromatic seasonings.

NUTRITION

476kcal
Protein
35.1g
Fat
22.7g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1/2 cup chopped Carrot

1/2 cup chopped Parsnip

1/2 cup diced Turnip

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the beef short ribs generously with salt and pepper.

  • 3

    Heat a skillet over medium-high heat and sear the short ribs on all sides until browned.

  • 4

    Transfer the ribs to a slow cooker or a covered Dutch oven, add a bit of water or beef broth if desired, and braise on low heat for 2.5 to 3 hours until tender.

  • 5

    While the ribs are braising, prepare the vegetables. In a bowl, toss the chopped carrots, parsnips, and diced turnips with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes until they are tender and slightly caramelized.

  • 7

    Once the short ribs are fork-tender, serve a portion (approximately 6 oz of meat) alongside a generous serving of roasted root vegetables.

  • 8

    Enjoy this hearty, nutrient-dense meal while it’s warm.