YOUR SOLIN GENERATED RECIPE
Tender Slow-Braised Short Ribs with Roasted Root Vegetables
Savor a comforting dish featuring a succulent, slow-braised short rib paired with a medley of roasted root vegetables. The star of the plate is a tender, flavorful beef short rib, gently braised with aromatic shallots and garlic, then served alongside a colorful assortment of carrots, parsnips, and beets. This dish marries rustic charm with refined technique, offering a satisfying depth of flavor in every bite.
INGREDIENTS
5 oz Beef Short Rib (braised)
1 medium Carrot
1 medium Parsnip
1 small Red Beet
1 Shallot
1 garlic clove
1 sprig Fresh Rosemary
PREPARATION
Preheat the oven to 400°F.
Season the beef short rib lightly with salt and pepper. In a heavy oven-proof pot, sear the short rib on all sides over medium-high heat until browned.
Add the chopped shallot, garlic, and a sprig of fresh rosemary to the pot, and deglaze with a splash of water or low-sodium beef broth if available.
Cover the pot and transfer it to a preheated 300°F oven, braising the short rib for about 2 to 2 1/2 hours until it is tender.
While the short rib is finishing its braise, prepare the roasted vegetables. Peel and cut the carrot, parsnip, and red beet into uniform pieces.
Toss the vegetables with a drizzle of olive oil, salt, and pepper, and spread them evenly on a baking sheet.
Roast the vegetables in the preheated 400°F oven for 25-30 minutes, stirring once halfway through, until they are tender and slightly caramelized.
Plate the tender short rib alongside the roasted root vegetables. Optionally drizzle a bit of the braising juices over the top for extra flavor.
Serve warm and enjoy your comforting, nutrient-rich dish.