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, melt-in-your-mouth beef short ribs, slow-braised to perfection, paired with a medley of sweet roasted carrots and parsnips. The dish is finished with a light drizzle of olive oil that crisps the vegetables, adding a delightful texture contrast and robust flavor to this comforting meal.

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NUTRITION

576kcal
Protein
33.6g
Fat
37.6g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs (braised)

100g Carrots, chopped

50g Parsnips, chopped

0.5 tbsp Extra Virgin Olive Oil

Pinch of Salt

Dash of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the root vegetables by peeling (if desired) and chopping carrots and parsnips into evenly sized pieces.

  • 3

    Toss the chopped vegetables lightly with extra virgin olive oil, salt, and black pepper.

  • 4

    Spread the vegetables in a single layer on a baking tray and roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized.

  • 5

    While the vegetables roast, gently reheat the pre-cooked braised short ribs in a covered pan over low heat until warmed through. If needed, add a splash of water or beef broth to keep them moist.

  • 6

    Plate the warm short ribs alongside a generous serving of the roasted root vegetables.

  • 7

    Finish with an extra light sprinkle of salt and pepper if desired, and serve immediately.

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, melt-in-your-mouth beef short ribs, slow-braised to perfection, paired with a medley of sweet roasted carrots and parsnips. The dish is finished with a light drizzle of olive oil that crisps the vegetables, adding a delightful texture contrast and robust flavor to this comforting meal.

NUTRITION

576kcal
Protein
33.6g
Fat
37.6g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs (braised)

100g Carrots, chopped

50g Parsnips, chopped

0.5 tbsp Extra Virgin Olive Oil

Pinch of Salt

Dash of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the root vegetables by peeling (if desired) and chopping carrots and parsnips into evenly sized pieces.

  • 3

    Toss the chopped vegetables lightly with extra virgin olive oil, salt, and black pepper.

  • 4

    Spread the vegetables in a single layer on a baking tray and roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized.

  • 5

    While the vegetables roast, gently reheat the pre-cooked braised short ribs in a covered pan over low heat until warmed through. If needed, add a splash of water or beef broth to keep them moist.

  • 6

    Plate the warm short ribs alongside a generous serving of the roasted root vegetables.

  • 7

    Finish with an extra light sprinkle of salt and pepper if desired, and serve immediately.