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 ultimate comfort dish featuring tender slow-braised short ribs paired with beautifully roasted carrots and parsnips. The deep, rich flavor of the braised beef harmonizes with the naturally sweet, caramelized notes of the root vegetables, making every bite a delightful experience.

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NUTRITION

476kcal
Protein
34.1g
Fat
27g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

100 grams Carrot

100 grams Parsnip

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the beef short ribs with salt, pepper, and your preferred herbs, then sear them in a hot pan until browned on all sides.

  • 3

    Transfer the seared short ribs to a slow cooker or a covered Dutch oven. Add a splash of beef broth or water, cover tightly, and braise on low heat for 3-4 hours, until the meat is tender and falling off the bone.

  • 4

    While the ribs are braising, peel and cut the carrots and parsnips into even chunks. In a bowl, toss the vegetables with olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and beginning to caramelize at the edges.

  • 6

    Once both the beef and vegetables are cooked, serve a portion of the braised short ribs alongside a generous helping of roasted root vegetables. Enjoy the rich, comforting flavors!

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 ultimate comfort dish featuring tender slow-braised short ribs paired with beautifully roasted carrots and parsnips. The deep, rich flavor of the braised beef harmonizes with the naturally sweet, caramelized notes of the root vegetables, making every bite a delightful experience.

NUTRITION

476kcal
Protein
34.1g
Fat
27g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

100 grams Carrot

100 grams Parsnip

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the beef short ribs with salt, pepper, and your preferred herbs, then sear them in a hot pan until browned on all sides.

  • 3

    Transfer the seared short ribs to a slow cooker or a covered Dutch oven. Add a splash of beef broth or water, cover tightly, and braise on low heat for 3-4 hours, until the meat is tender and falling off the bone.

  • 4

    While the ribs are braising, peel and cut the carrots and parsnips into even chunks. In a bowl, toss the vegetables with olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and beginning to caramelize at the edges.

  • 6

    Once both the beef and vegetables are cooked, serve a portion of the braised short ribs alongside a generous helping of roasted root vegetables. Enjoy the rich, comforting flavors!