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 rich, melt-in-your-mouth slow-braised short ribs paired with a colorful medley of roasted root vegetables. The hearty, tender meat is complemented by the natural sweetness of carrots, parsnips, and red onions, all lightly drizzled with olive oil and aromatic garlic for a satisfying comfort meal.

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NUTRITION

447kcal
Protein
32.2g
Fat
25.1g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

100g Carrot

50g Parsnip

50g Red Onion

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    Season the beef short ribs with salt and pepper. In a heavy, oven-safe pot, sear the ribs on all sides over medium-high heat until browned.

  • 3

    Add a couple of sprigs of fresh thyme and a whole garlic clove (crushed) to the pot. Pour a small splash of water or low-sodium beef broth to deglaze the pan.

  • 4

    Cover the pot and transfer it to the oven. Braise the short ribs for about 2 hours, or until the meat is tender and pulling away from the bone.

  • 5

    While the short ribs are braising, prepare the vegetables. Chop the carrots, parsnips, and red onion into uniform pieces.

  • 6

    Toss the vegetables with olive oil, a pinch of salt, and pepper. Spread the vegetables onto a baking sheet in a single layer.

  • 7

    Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and caramelized around the edges.

  • 8

    Plate a portion of the braised short ribs (approximately 5 oz) along with a generous serving of the roasted root vegetables. Garnish with additional fresh thyme if desired, 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

Savor the rich, melt-in-your-mouth slow-braised short ribs paired with a colorful medley of roasted root vegetables. The hearty, tender meat is complemented by the natural sweetness of carrots, parsnips, and red onions, all lightly drizzled with olive oil and aromatic garlic for a satisfying comfort meal.

NUTRITION

447kcal
Protein
32.2g
Fat
25.1g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

100g Carrot

50g Parsnip

50g Red Onion

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Season the beef short ribs with salt and pepper. In a heavy, oven-safe pot, sear the ribs on all sides over medium-high heat until browned.

  • 3

    Add a couple of sprigs of fresh thyme and a whole garlic clove (crushed) to the pot. Pour a small splash of water or low-sodium beef broth to deglaze the pan.

  • 4

    Cover the pot and transfer it to the oven. Braise the short ribs for about 2 hours, or until the meat is tender and pulling away from the bone.

  • 5

    While the short ribs are braising, prepare the vegetables. Chop the carrots, parsnips, and red onion into uniform pieces.

  • 6

    Toss the vegetables with olive oil, a pinch of salt, and pepper. Spread the vegetables onto a baking sheet in a single layer.

  • 7

    Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and caramelized around the edges.

  • 8

    Plate a portion of the braised short ribs (approximately 5 oz) along with a generous serving of the roasted root vegetables. Garnish with additional fresh thyme if desired, and serve warm.