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, tender slow-braised short ribs perfectly paired with a medley of roasted root vegetables, bringing together deep, savory notes and a hint of natural sweetness. This comforting dish is ideal for a wholesome dinner that satisfies both taste and nutritional goals.

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NUTRITION

496kcal
Protein
39.1g
Fat
30g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1/2 medium Parsnip

1/2 medium Turnip

1/2 tbsp Olive Oil

1/2 cup Beef Broth

1 small Onion

2 cloves Garlic

3 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Season the short ribs lightly with salt and pepper. In a heavy, oven-safe pot, heat half a tablespoon of olive oil over medium-high heat until shimmering.

  • 3

    Sear the short ribs on all sides until browned, about 2-3 minutes per side.

  • 4

    Add chopped onion and garlic to the pot and sauté until soft, about 3-4 minutes. Toss in the fresh thyme sprigs.

  • 5

    Pour in beef broth to deglaze the pan, scraping the browned bits off the bottom.

  • 6

    Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for about 1.5 to 2 hours until tender.

  • 7

    Meanwhile, prepare the vegetables. Peel and cut the carrot, parsnip, and turnip into uniform chunks. Toss them lightly in a little olive oil, salt, and pepper.

  • 8

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

  • 9

    Once both the short ribs and vegetables are cooked, plate a serving portion combining a piece of the ribs with an ample helping of roasted root vegetables.

  • 10

    Drizzle a little of the braising liquid over the meat for extra flavor, then 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, tender slow-braised short ribs perfectly paired with a medley of roasted root vegetables, bringing together deep, savory notes and a hint of natural sweetness. This comforting dish is ideal for a wholesome dinner that satisfies both taste and nutritional goals.

NUTRITION

496kcal
Protein
39.1g
Fat
30g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1/2 medium Parsnip

1/2 medium Turnip

1/2 tbsp Olive Oil

1/2 cup Beef Broth

1 small Onion

2 cloves Garlic

3 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Season the short ribs lightly with salt and pepper. In a heavy, oven-safe pot, heat half a tablespoon of olive oil over medium-high heat until shimmering.

  • 3

    Sear the short ribs on all sides until browned, about 2-3 minutes per side.

  • 4

    Add chopped onion and garlic to the pot and sauté until soft, about 3-4 minutes. Toss in the fresh thyme sprigs.

  • 5

    Pour in beef broth to deglaze the pan, scraping the browned bits off the bottom.

  • 6

    Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for about 1.5 to 2 hours until tender.

  • 7

    Meanwhile, prepare the vegetables. Peel and cut the carrot, parsnip, and turnip into uniform chunks. Toss them lightly in a little olive oil, salt, and pepper.

  • 8

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

  • 9

    Once both the short ribs and vegetables are cooked, plate a serving portion combining a piece of the ribs with an ample helping of roasted root vegetables.

  • 10

    Drizzle a little of the braising liquid over the meat for extra flavor, then serve immediately.