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 deep, rich flavors of slow-braised short ribs paired with perfectly roasted carrots and parsnips. This comforting dish delivers tender beef and caramelized root vegetables, accented with aromatic garlic and thyme. Each bite is a celebration of rustic charm and modern lean protein, making it an ideal choice for a hearty yet balanced meal.

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NUTRITION

552kcal
Protein
37.4g
Fat
33g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

100g Carrots

100g Parsnip

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C).

  • 2

    Season the short ribs with salt and pepper. Sear them in a hot pan over medium-high heat until browned on all sides.

  • 3

    Transfer the seared short ribs to a slow cooker or Dutch oven. Add a crushed garlic clove and fresh thyme sprigs around the meat.

  • 4

    Add a splash of water or broth (if desired) to the pot. Cover and braise the ribs on low heat for 3-4 hours until tender.

  • 5

    While the ribs are braising, peel and chop carrots and parsnip into even chunks. Toss the vegetables with olive oil, salt, and pepper.

  • 6

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

  • 7

    Serve the tender short ribs on a plate alongside the roasted root vegetables, spooning a bit of the braising juices over the top for extra flavor.

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 deep, rich flavors of slow-braised short ribs paired with perfectly roasted carrots and parsnips. This comforting dish delivers tender beef and caramelized root vegetables, accented with aromatic garlic and thyme. Each bite is a celebration of rustic charm and modern lean protein, making it an ideal choice for a hearty yet balanced meal.

NUTRITION

552kcal
Protein
37.4g
Fat
33g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

100g Carrots

100g Parsnip

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C).

  • 2

    Season the short ribs with salt and pepper. Sear them in a hot pan over medium-high heat until browned on all sides.

  • 3

    Transfer the seared short ribs to a slow cooker or Dutch oven. Add a crushed garlic clove and fresh thyme sprigs around the meat.

  • 4

    Add a splash of water or broth (if desired) to the pot. Cover and braise the ribs on low heat for 3-4 hours until tender.

  • 5

    While the ribs are braising, peel and chop carrots and parsnip into even chunks. Toss the vegetables with olive oil, salt, and pepper.

  • 6

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

  • 7

    Serve the tender short ribs on a plate alongside the roasted root vegetables, spooning a bit of the braising juices over the top for extra flavor.