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

Savor the rich, hearty flavors of slow-braised beef short ribs paired with a medley of roasted root vegetables. This dish features tender 4-ounce short ribs infused with aromatic garlic and rosemary, complemented by the natural sweetness of roasted carrots, parsnips, and red beets. Perfectly balanced to energize your day without overloading on calories, this comforting meal is elegant in its simplicity and satisfying in every bite.

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NUTRITION

425kcal
Protein
33.5g
Fat
23g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1 small Red Beet

1 tsp Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the 4 oz beef short ribs with salt and pepper. In a heavy oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until browned on all sides.

  • 3

    Add the minced garlic and a sprig of fresh rosemary to the pot, allowing the aroma to infuse the meat.

  • 4

    Cover the pot with a lid and transfer it to the preheated oven. Let the short ribs braise slowly for about 2 to 2.5 hours until they become tender.

  • 5

    Meanwhile, peel and cut the carrot, parsnip, and red beet into even chunks. Toss the vegetables in 1 tsp of olive oil, a pinch of salt, and a dash of pepper.

  • 6

    Spread the seasoned vegetables on a baking sheet and roast them in the oven for about 25-30 minutes, or until they are tender and lightly caramelized, stirring halfway through.

  • 7

    Once the short ribs are tender, remove them from the oven and let them rest briefly. Serve the braised short ribs alongside a generous portion of roasted root vegetables.

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

Savor the rich, hearty flavors of slow-braised beef short ribs paired with a medley of roasted root vegetables. This dish features tender 4-ounce short ribs infused with aromatic garlic and rosemary, complemented by the natural sweetness of roasted carrots, parsnips, and red beets. Perfectly balanced to energize your day without overloading on calories, this comforting meal is elegant in its simplicity and satisfying in every bite.

NUTRITION

425kcal
Protein
33.5g
Fat
23g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1 small Red Beet

1 tsp Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the 4 oz beef short ribs with salt and pepper. In a heavy oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until browned on all sides.

  • 3

    Add the minced garlic and a sprig of fresh rosemary to the pot, allowing the aroma to infuse the meat.

  • 4

    Cover the pot with a lid and transfer it to the preheated oven. Let the short ribs braise slowly for about 2 to 2.5 hours until they become tender.

  • 5

    Meanwhile, peel and cut the carrot, parsnip, and red beet into even chunks. Toss the vegetables in 1 tsp of olive oil, a pinch of salt, and a dash of pepper.

  • 6

    Spread the seasoned vegetables on a baking sheet and roast them in the oven for about 25-30 minutes, or until they are tender and lightly caramelized, stirring halfway through.

  • 7

    Once the short ribs are tender, remove them from the oven and let them rest briefly. Serve the braised short ribs alongside a generous portion of roasted root vegetables.