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 colorful medley of roasted root vegetables. The tender beef is enhanced with aromatic garlic and thyme, while the vibrant carrots, parsnips, and red onions add a natural sweetness perfectly balanced by a drizzle of olive oil. This comforting dish offers a warm, satisfying experience for a hearty dinner.

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NUTRITION

551kcal
Protein
35.1g
Fat
36.5g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 tbsp Olive Oil

2 cloves Garlic

3 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a baking dish, toss the chopped carrots, parsnip (cut into chunks), and halved red onion with olive oil, salt, pepper, and minced garlic.

  • 3

    Drizzle a little extra olive oil over the vegetables and arrange the fresh thyme sprigs on top.

  • 4

    Place the pre-cooked slow-braised short ribs on top of the vegetables, nestling them in.

  • 5

    Roast in the oven for 20-25 minutes until the vegetables are tender and caramelized, and the short ribs are heated through.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm, ensuring each plate gets a generous serving of both meat and roasted roots.

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 colorful medley of roasted root vegetables. The tender beef is enhanced with aromatic garlic and thyme, while the vibrant carrots, parsnips, and red onions add a natural sweetness perfectly balanced by a drizzle of olive oil. This comforting dish offers a warm, satisfying experience for a hearty dinner.

NUTRITION

551kcal
Protein
35.1g
Fat
36.5g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 tbsp Olive Oil

2 cloves Garlic

3 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a baking dish, toss the chopped carrots, parsnip (cut into chunks), and halved red onion with olive oil, salt, pepper, and minced garlic.

  • 3

    Drizzle a little extra olive oil over the vegetables and arrange the fresh thyme sprigs on top.

  • 4

    Place the pre-cooked slow-braised short ribs on top of the vegetables, nestling them in.

  • 5

    Roast in the oven for 20-25 minutes until the vegetables are tender and caramelized, and the short ribs are heated through.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm, ensuring each plate gets a generous serving of both meat and roasted roots.