YOUR SOLIN GENERATED RECIPE
Tender Slow-Braised Short Ribs with Roasted Root Vegetables
Savor the rich, melt-in-your-mouth flavor of slow-braised boneless short ribs paired with a medley of roasted carrots and parsnips. This dish marries deep, hearty beef with the natural sweetness and earthy tones of root vegetables, finished with a hint of garlic and olive oil for a comforting, balanced meal.
INGREDIENTS
6 oz Boneless Short Ribs (braised)
1 medium Carrot
1 small Parsnip
1 tsp Olive Oil
1 Garlic Clove
1/2 cup Beef Broth
PREPARATION
Preheat your oven to 350°F.
Season the boneless short ribs lightly with salt and pepper. In a heavy, oven-safe pot, sear the short ribs over medium-high heat until browned on all sides.
Add the minced garlic to the pot and sauté for about one minute until fragrant.
Pour in the beef broth to help deglaze the pan, scraping up any browned bits.
Cover the pot with a lid and transfer it to the oven. Let the short ribs braise slowly for about 2 to 2.5 hours until tender.
Meanwhile, peel and chop the carrot and parsnip into even chunks. Toss them in a bowl with olive oil, a pinch of salt, and pepper.
Spread the seasoned root vegetables on a baking sheet and roast in the oven for 25-30 minutes, or until they become tender and slightly caramelized.
Once the short ribs are tender, remove the pot from the oven. Plate a portion of the braised short ribs alongside a serving of roasted root vegetables.
Drizzle any remaining braising liquid over the dish for added flavor and serve immediately.