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 deep, rich flavors of slow-braised short ribs paired with the natural sweetness of perfectly roasted root vegetables. This dish features succulent, melt-in-your-mouth beef balanced by the rustic charm of carrots and parsnips, all finished with a touch of aromatic herbs.

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NUTRITION

566kcal
Protein
33.9g
Fat
38.9g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Short Ribs (braised)

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper. In an oven-safe pot or Dutch oven, sear the short ribs on all sides over medium-high heat until browned.

  • 3

    Add a couple of sprigs of fresh thyme to the pot, then cover with a tight-fitting lid. Transfer the pot to the oven and braise the ribs for 2.5 to 3 hours or until the meat is tender and falling off the bone.

  • 4

    While the short ribs are braising, preheat another oven to 400°F for the vegetables.

  • 5

    Peel and chop the carrot and parsnip into uniform pieces. Toss them with olive oil, a pinch of salt and pepper, and additional thyme if desired.

  • 6

    Spread the vegetables out on a baking sheet in a single layer. Roast in the 400°F oven for 25-30 minutes until they are tender and slightly caramelized.

  • 7

    To serve, plate a portion of the tender short ribs alongside a generous serving of the roasted root vegetables. Enjoy your hearty, flavor-packed meal!

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 deep, rich flavors of slow-braised short ribs paired with the natural sweetness of perfectly roasted root vegetables. This dish features succulent, melt-in-your-mouth beef balanced by the rustic charm of carrots and parsnips, all finished with a touch of aromatic herbs.

NUTRITION

566kcal
Protein
33.9g
Fat
38.9g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Short Ribs (braised)

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper. In an oven-safe pot or Dutch oven, sear the short ribs on all sides over medium-high heat until browned.

  • 3

    Add a couple of sprigs of fresh thyme to the pot, then cover with a tight-fitting lid. Transfer the pot to the oven and braise the ribs for 2.5 to 3 hours or until the meat is tender and falling off the bone.

  • 4

    While the short ribs are braising, preheat another oven to 400°F for the vegetables.

  • 5

    Peel and chop the carrot and parsnip into uniform pieces. Toss them with olive oil, a pinch of salt and pepper, and additional thyme if desired.

  • 6

    Spread the vegetables out on a baking sheet in a single layer. Roast in the 400°F oven for 25-30 minutes until they are tender and slightly caramelized.

  • 7

    To serve, plate a portion of the tender short ribs alongside a generous serving of the roasted root vegetables. Enjoy your hearty, flavor-packed meal!