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 of slow-braised short ribs paired with a medley of roasted root vegetables, offering a delicious balance of savory, tender beef and naturally sweet, caramelized vegetables. This meal is perfect for a satisfying dinner that hits your nutritional targets without compromising on flavor.

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NUTRITION

512kcal
Protein
36.4g
Fat
31.1g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

100 grams Carrots

100 grams Parsnips

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    Pat the beef short ribs dry, season generously with salt and pepper.

  • 3

    In a heavy oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until browned on all sides, approximately 2-3 minutes each side.

  • 4

    Reduce heat to medium-low, add a minced garlic clove and fresh thyme, stirring briefly to release aromas.

  • 5

    Cover the pot and transfer it to the preheated oven. Braise the short ribs for about 2 hours until tender and the meat easily pulls away from the bone.

  • 6

    While the short ribs are braising, prepare the roasted root vegetables: toss the carrots and parsnips in olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 7

    About 30 minutes before the short ribs are done, roast the vegetables in the oven at 350°F for 25-30 minutes, or until they are tender and lightly caramelized.

  • 8

    Once both components are cooked, plate a portion consisting of approximately 5 ounces of short rib served alongside the roasted vegetables.

  • 9

    Garnish with an extra sprinkle of fresh thyme if desired and serve immediately.

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 of slow-braised short ribs paired with a medley of roasted root vegetables, offering a delicious balance of savory, tender beef and naturally sweet, caramelized vegetables. This meal is perfect for a satisfying dinner that hits your nutritional targets without compromising on flavor.

NUTRITION

512kcal
Protein
36.4g
Fat
31.1g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

100 grams Carrots

100 grams Parsnips

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    Pat the beef short ribs dry, season generously with salt and pepper.

  • 3

    In a heavy oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until browned on all sides, approximately 2-3 minutes each side.

  • 4

    Reduce heat to medium-low, add a minced garlic clove and fresh thyme, stirring briefly to release aromas.

  • 5

    Cover the pot and transfer it to the preheated oven. Braise the short ribs for about 2 hours until tender and the meat easily pulls away from the bone.

  • 6

    While the short ribs are braising, prepare the roasted root vegetables: toss the carrots and parsnips in olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 7

    About 30 minutes before the short ribs are done, roast the vegetables in the oven at 350°F for 25-30 minutes, or until they are tender and lightly caramelized.

  • 8

    Once both components are cooked, plate a portion consisting of approximately 5 ounces of short rib served alongside the roasted vegetables.

  • 9

    Garnish with an extra sprinkle of fresh thyme if desired and serve immediately.