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

Savor the rich flavors of tender, slow-braised short ribs perfectly paired with a medley of roasted root vegetables. This dish delivers a harmonious blend of savory, sweet, and aromatic notes to create a comforting and satisfying meal.

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NUTRITION

453kcal
Protein
37.1g
Fat
26.7g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs (Boneless, Braised)

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1 clove Garlic, minced

2 sprigs Fresh Thyme

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Season the beef short ribs generously with salt and pepper.

  • 3

    Heat a skillet over medium-high heat and add olive oil. Sear the short ribs on all sides until browned.

  • 4

    Transfer the seared short ribs to a slow cooker. Add minced garlic, red onion, and fresh thyme.

  • 5

    If desired, add a splash of water or low-sodium beef broth to create moisture for braising. Set the slow cooker to low and let it braise for 4-6 hours until the meat is tender.

  • 6

    While the ribs braise, peel and chop the carrot and parsnip into even pieces. Toss them with a bit of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 25-30 minutes or until tender and caramelized.

  • 8

    Once the short ribs are tender, plate a serving of the meat (approximately 5 ounces) alongside a generous portion of the roasted root vegetables.

  • 9

    Finish with a sprinkle of fresh thyme and a dash of pepper, and serve 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

Savor the rich flavors of tender, slow-braised short ribs perfectly paired with a medley of roasted root vegetables. This dish delivers a harmonious blend of savory, sweet, and aromatic notes to create a comforting and satisfying meal.

NUTRITION

453kcal
Protein
37.1g
Fat
26.7g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs (Boneless, Braised)

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1 clove Garlic, minced

2 sprigs Fresh Thyme

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Season the beef short ribs generously with salt and pepper.

  • 3

    Heat a skillet over medium-high heat and add olive oil. Sear the short ribs on all sides until browned.

  • 4

    Transfer the seared short ribs to a slow cooker. Add minced garlic, red onion, and fresh thyme.

  • 5

    If desired, add a splash of water or low-sodium beef broth to create moisture for braising. Set the slow cooker to low and let it braise for 4-6 hours until the meat is tender.

  • 6

    While the ribs braise, peel and chop the carrot and parsnip into even pieces. Toss them with a bit of olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 25-30 minutes or until tender and caramelized.

  • 8

    Once the short ribs are tender, plate a serving of the meat (approximately 5 ounces) alongside a generous portion of the roasted root vegetables.

  • 9

    Finish with a sprinkle of fresh thyme and a dash of pepper, and serve warm.