Silky 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.

Silky Slow-Braised Short Ribs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Silky Slow-Braised Short Ribs with Roasted Root Vegetables

Enjoy a decadent plate of tender braised short ribs paired with vibrantly roasted root vegetables. The rich, silky beef melds perfectly with the natural sweetness of carrots and parsnips, accented by caramelized red onions and garlic, all finished with a hint of olive oil. This dish delivers a comforting, savory experience with a well-balanced mix of protein and vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

467kcal
Protein
33.3g
Fat
24.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 clove Garlic

1 teaspoon Olive Oil

1/4 cup Beef Broth

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Season the short ribs lightly with salt and pepper.

  • 3

    In a heavy, oven-safe pot, sear the short ribs over medium-high heat until all sides are browned.

  • 4

    Remove the ribs and set aside. In the same pot, sauté finely chopped garlic and red onion until fragrant and translucent.

  • 5

    Deglaze the pot with beef broth, scraping up any browned bits from the bottom.

  • 6

    Return the short ribs to the pot, cover, and transfer to the oven. Braise for about 2 to 2.5 hours until the meat is very tender.

  • 7

    While the meat is braising, chop the carrot and parsnip into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 8

    Spread the vegetables on a baking sheet and roast in the oven at 400°F (205°C) for 25-30 minutes until tender and slightly caramelized.

  • 9

    Once the short ribs are done, remove them from the oven, and serve over a bed of the roasted root vegetables.

Silky 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.

Silky Slow-Braised Short Ribs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Silky Slow-Braised Short Ribs with Roasted Root Vegetables

Enjoy a decadent plate of tender braised short ribs paired with vibrantly roasted root vegetables. The rich, silky beef melds perfectly with the natural sweetness of carrots and parsnips, accented by caramelized red onions and garlic, all finished with a hint of olive oil. This dish delivers a comforting, savory experience with a well-balanced mix of protein and vegetables.

NUTRITION

467kcal
Protein
33.3g
Fat
24.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 clove Garlic

1 teaspoon Olive Oil

1/4 cup Beef Broth

PREPARATION

  • 1

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

  • 2

    Season the short ribs lightly with salt and pepper.

  • 3

    In a heavy, oven-safe pot, sear the short ribs over medium-high heat until all sides are browned.

  • 4

    Remove the ribs and set aside. In the same pot, sauté finely chopped garlic and red onion until fragrant and translucent.

  • 5

    Deglaze the pot with beef broth, scraping up any browned bits from the bottom.

  • 6

    Return the short ribs to the pot, cover, and transfer to the oven. Braise for about 2 to 2.5 hours until the meat is very tender.

  • 7

    While the meat is braising, chop the carrot and parsnip into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 8

    Spread the vegetables on a baking sheet and roast in the oven at 400°F (205°C) for 25-30 minutes until tender and slightly caramelized.

  • 9

    Once the short ribs are done, remove them from the oven, and serve over a bed of the roasted root vegetables.