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 comforting plate of tender slow-braised short ribs paired with a medley of roasted root vegetables. This dish blends deep, savory flavors from rich beef with the natural sweetness of roasted carrots, parsnips, and red onion, accented with garlic and herbs, creating a satisfying and hearty meal.

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NUTRITION

530kcal
Protein
37.1g
Fat
32.5g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Braised Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

2 Garlic Cloves

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the root vegetables by peeling and cutting the carrot and parsnip into uniform chunks. Slice the red onion into wedges.

  • 3

    Place the chopped vegetables into a roasting pan. Drizzle lightly with olive oil (optional based on dietary needs), season with salt and pepper, and toss to coat evenly.

  • 4

    Roast the vegetables in the preheated oven for about 25-30 minutes until tender and slightly caramelized, stirring once halfway through.

  • 5

    While the vegetables roast, gently reheat the pre-cooked slow-braised short ribs in a saucepan. Add minced garlic, thyme, and rosemary to the meat to complement the flavors. If the meat seems dry, add a splash of water or beef broth.

  • 6

    Once the short ribs are heated through and fragrant with herbs and garlic, plate them alongside the roasted root vegetables.

  • 7

    Finish with a light seasoning of salt and pepper, and serve warm.

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 comforting plate of tender slow-braised short ribs paired with a medley of roasted root vegetables. This dish blends deep, savory flavors from rich beef with the natural sweetness of roasted carrots, parsnips, and red onion, accented with garlic and herbs, creating a satisfying and hearty meal.

NUTRITION

530kcal
Protein
37.1g
Fat
32.5g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Braised Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

2 Garlic Cloves

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the root vegetables by peeling and cutting the carrot and parsnip into uniform chunks. Slice the red onion into wedges.

  • 3

    Place the chopped vegetables into a roasting pan. Drizzle lightly with olive oil (optional based on dietary needs), season with salt and pepper, and toss to coat evenly.

  • 4

    Roast the vegetables in the preheated oven for about 25-30 minutes until tender and slightly caramelized, stirring once halfway through.

  • 5

    While the vegetables roast, gently reheat the pre-cooked slow-braised short ribs in a saucepan. Add minced garlic, thyme, and rosemary to the meat to complement the flavors. If the meat seems dry, add a splash of water or beef broth.

  • 6

    Once the short ribs are heated through and fragrant with herbs and garlic, plate them alongside the roasted root vegetables.

  • 7

    Finish with a light seasoning of salt and pepper, and serve warm.