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, comforting flavors of slow-braised short ribs lovingly simmered with aromatic garlic, herbs, and a touch of rich broth, paired with a vibrant medley of roasted carrots and parsnips. This dish delivers tenderness in every bite balanced by the natural sweetness of roasted root vegetables, offering a satisfying meal that's both hearty and refined.

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NUTRITION

451kcal
Protein
35g
Fat
26.8g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef Short Ribs (braised)

1 medium Carrot

1 small Parsnip

1 small Yellow Onion

2 cloves Garlic

3 sprigs Fresh Thyme

0.5 cup Beef Broth

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Remove the short ribs and lower the heat to add sliced yellow onion and minced garlic. Sauté until translucent.

  • 4

    Return the short ribs to the pot and add the beef broth along with the fresh thyme sprigs. Bring to a simmer, cover the pot, and transfer into the preheated oven to braise for about 2 to 2.5 hours until the meat is tender.

  • 5

    Meanwhile, chop the carrot and parsnip into uniform pieces. Toss them with a bit of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven at 375°F for about 25-30 minutes or until tender and lightly caramelized.

  • 7

    Plate a serving of braised short ribs alongside a generous portion of roasted root vegetables. Garnish with a fresh thyme sprig, and serve warm.

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, comforting flavors of slow-braised short ribs lovingly simmered with aromatic garlic, herbs, and a touch of rich broth, paired with a vibrant medley of roasted carrots and parsnips. This dish delivers tenderness in every bite balanced by the natural sweetness of roasted root vegetables, offering a satisfying meal that's both hearty and refined.

NUTRITION

451kcal
Protein
35g
Fat
26.8g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef Short Ribs (braised)

1 medium Carrot

1 small Parsnip

1 small Yellow Onion

2 cloves Garlic

3 sprigs Fresh Thyme

0.5 cup Beef Broth

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Remove the short ribs and lower the heat to add sliced yellow onion and minced garlic. Sauté until translucent.

  • 4

    Return the short ribs to the pot and add the beef broth along with the fresh thyme sprigs. Bring to a simmer, cover the pot, and transfer into the preheated oven to braise for about 2 to 2.5 hours until the meat is tender.

  • 5

    Meanwhile, chop the carrot and parsnip into uniform pieces. Toss them with a bit of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven at 375°F for about 25-30 minutes or until tender and lightly caramelized.

  • 7

    Plate a serving of braised short ribs alongside a generous portion of roasted root vegetables. Garnish with a fresh thyme sprig, and serve warm.