Chef's Pick
18 min.
610 cal.
2 serv.
No Heat
Cook time: 18 minutes
Preheat oven to 450°; mix potatoes, carrots + quartered onion with dressing pouch + salt/pep, then spread on a sheet pan; roast 15-18 min until tender
Meanwhile, add 2 short ribs with their liquid to a skillet; heat over med-low 5-6 min, turning often, until warmed through
Divide veggies + short ribs between plates, that was easy!
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
610
28g
36
Saturated Fat
6g
30%
Trans Fat
2g
160mg
54%
620mg
27%
45g
17%
Dietary Fiber
8g
29%
Total Sugars
19g
Included 6g added sugars
12%
46g
0%
17%
6%
39%
25%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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