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 flavors of slow-braised short ribs paired with a medley of roasted root vegetables. The beef is tender and deeply flavorful, while the vegetables are caramelized to perfection, creating a hearty meal that’s both comforting and balanced.

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NUTRITION

581kcal
Protein
43.5g
Fat
34.3g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Short Ribs

1 cup chopped Carrots

1 cup chopped Parsnips

1/2 medium Red Onion, sliced

2 cloves Garlic

2 teaspoons Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs generously with salt and pepper.

  • 3

    In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until they develop a deep brown crust.

  • 4

    Remove the ribs temporarily and add the sliced red onion and garlic to the pot, sautéing until fragrant.

  • 5

    Return the ribs to the pot and add a couple of sprigs of fresh rosemary. If desired, a splash of water or broth can be added to deglaze the pan.

  • 6

    Cover the pot and transfer it to the oven. Allow the short ribs to braise slowly for about 2 to 2.5 hours until they are tender.

  • 7

    While the ribs are braising, prepare the vegetables: on a baking sheet, toss the chopped carrots, parsnips, and additional rosemary with a pinch of salt and pepper.

  • 8

    Once the ribs are nearly finished, increase the oven temperature to 400°F. Roast the vegetables for about 20-25 minutes, or until they are caramelized and tender.

  • 9

    Plate the tender short ribs with a generous serving of the roasted root vegetables. Drizzle any remaining braising juices over the top for added flavor.

  • 10

    Serve warm and enjoy this hearty, balanced dish.

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 flavors of slow-braised short ribs paired with a medley of roasted root vegetables. The beef is tender and deeply flavorful, while the vegetables are caramelized to perfection, creating a hearty meal that’s both comforting and balanced.

NUTRITION

581kcal
Protein
43.5g
Fat
34.3g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Short Ribs

1 cup chopped Carrots

1 cup chopped Parsnips

1/2 medium Red Onion, sliced

2 cloves Garlic

2 teaspoons Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs generously with salt and pepper.

  • 3

    In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until they develop a deep brown crust.

  • 4

    Remove the ribs temporarily and add the sliced red onion and garlic to the pot, sautéing until fragrant.

  • 5

    Return the ribs to the pot and add a couple of sprigs of fresh rosemary. If desired, a splash of water or broth can be added to deglaze the pan.

  • 6

    Cover the pot and transfer it to the oven. Allow the short ribs to braise slowly for about 2 to 2.5 hours until they are tender.

  • 7

    While the ribs are braising, prepare the vegetables: on a baking sheet, toss the chopped carrots, parsnips, and additional rosemary with a pinch of salt and pepper.

  • 8

    Once the ribs are nearly finished, increase the oven temperature to 400°F. Roast the vegetables for about 20-25 minutes, or until they are caramelized and tender.

  • 9

    Plate the tender short ribs with a generous serving of the roasted root vegetables. Drizzle any remaining braising juices over the top for added flavor.

  • 10

    Serve warm and enjoy this hearty, balanced dish.