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, comforting flavors of tender slow-braised short ribs paired with a vibrant medley of roasted carrots, parsnips, and red onions. This dish elevates a classic preparation with a delicate balance of savory beef and lightly sweet, earthy vegetables, perfect for a nourishing dinner that aligns with your protein and calorie goals.

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NUTRITION

485kcal
Protein
38.6g
Fat
30.3g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1 tsp Extra Virgin Olive Oil

1 sprig Fresh Rosemary

1 clove Garlic

1/2 cup Low Sodium Beef Broth

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Add minced garlic and a sprig of fresh rosemary to the pot, then pour in the low sodium beef broth to deglaze, scraping up flavorful bits from the bottom.

  • 4

    Cover the pot and transfer it to the oven. Braise the short ribs for about 2 to 2.5 hours until they become tender.

  • 5

    While the meat braises, peel and chop the carrot and parsnip into uniform pieces and slice the red onion into wedges.

  • 6

    Toss the vegetables with extra virgin olive oil, a pinch of salt, and pepper. Arrange them on a baking tray.

  • 7

    Roast the vegetables in the oven for about 25-30 minutes, stirring once, until they are tender and lightly caramelized.

  • 8

    Plate a serving by placing a portion of the roasted vegetables alongside the tender braised short ribs. Enjoy the blend of rich, savory meat and sweet, roasted root vegetables.

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, comforting flavors of tender slow-braised short ribs paired with a vibrant medley of roasted carrots, parsnips, and red onions. This dish elevates a classic preparation with a delicate balance of savory beef and lightly sweet, earthy vegetables, perfect for a nourishing dinner that aligns with your protein and calorie goals.

NUTRITION

485kcal
Protein
38.6g
Fat
30.3g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1 tsp Extra Virgin Olive Oil

1 sprig Fresh Rosemary

1 clove Garlic

1/2 cup Low Sodium Beef Broth

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Add minced garlic and a sprig of fresh rosemary to the pot, then pour in the low sodium beef broth to deglaze, scraping up flavorful bits from the bottom.

  • 4

    Cover the pot and transfer it to the oven. Braise the short ribs for about 2 to 2.5 hours until they become tender.

  • 5

    While the meat braises, peel and chop the carrot and parsnip into uniform pieces and slice the red onion into wedges.

  • 6

    Toss the vegetables with extra virgin olive oil, a pinch of salt, and pepper. Arrange them on a baking tray.

  • 7

    Roast the vegetables in the oven for about 25-30 minutes, stirring once, until they are tender and lightly caramelized.

  • 8

    Plate a serving by placing a portion of the roasted vegetables alongside the tender braised short ribs. Enjoy the blend of rich, savory meat and sweet, roasted root vegetables.