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 braised short ribs paired with a colorful medley of roasted root vegetables. This dish features deep, comforting flavors enhanced with a dash of fresh rosemary and a hint of olive oil for that perfect balance of savory deliciousness.

Try 7 days free, then $12.99 / mo.

NUTRITION

425kcal
Protein
32.7g
Fat
26.8g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Braised Short Ribs

1/2 cup Carrots

1/2 cup Parsnips

1/4 cup Red Onion

1 tsp Olive Oil

1/2 tsp Fresh Rosemary

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and prepare a baking dish.

  • 2

    Season the braised short ribs lightly with salt and pepper. If not pre-braised, quickly sear the ribs in a hot pan over medium-high heat until browned on all sides.

  • 3

    In a separate bowl, toss the chopped carrots, parsnips, and red onion with olive oil and fresh rosemary. Season with a pinch of salt and pepper.

  • 4

    Place the vegetables in the baking dish and nestle the short ribs among them.

  • 5

    Cover the dish tightly with foil and braise in the oven for about 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.

  • 6

    Once done, remove from the oven, let rest for a few minutes, and serve warm, ensuring a balanced portion of meat and vegetables on each plate.

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 braised short ribs paired with a colorful medley of roasted root vegetables. This dish features deep, comforting flavors enhanced with a dash of fresh rosemary and a hint of olive oil for that perfect balance of savory deliciousness.

NUTRITION

425kcal
Protein
32.7g
Fat
26.8g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Braised Short Ribs

1/2 cup Carrots

1/2 cup Parsnips

1/4 cup Red Onion

1 tsp Olive Oil

1/2 tsp Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and prepare a baking dish.

  • 2

    Season the braised short ribs lightly with salt and pepper. If not pre-braised, quickly sear the ribs in a hot pan over medium-high heat until browned on all sides.

  • 3

    In a separate bowl, toss the chopped carrots, parsnips, and red onion with olive oil and fresh rosemary. Season with a pinch of salt and pepper.

  • 4

    Place the vegetables in the baking dish and nestle the short ribs among them.

  • 5

    Cover the dish tightly with foil and braise in the oven for about 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.

  • 6

    Once done, remove from the oven, let rest for a few minutes, and serve warm, ensuring a balanced portion of meat and vegetables on each plate.