YOUR SOLIN GENERATED RECIPE
Tender Slow-Braised Short Ribs with Roasted Root Vegetables
Savor the richness of slow-braised short ribs paired with an assortment of caramelized roasted root vegetables. This dish melds tender, flavorful meat with the sweet, earthy charm of carrots, parsnips, and red onions, all lightly drizzled with olive oil and roasted to perfection, creating a hearty and balanced meal experience.
INGREDIENTS
5 oz Beef Short Ribs (braised)
1 medium Carrot
0.5 medium Parsnip
0.25 medium Red Onion
1 tsp Olive Oil
PREPARATION
Preheat your oven to 300°F.
Season the beef short ribs generously with salt and pepper. Heat a heavy, oven-safe pot over medium-high heat and sear the ribs on all sides until browned, about 2-3 minutes per side.
While the ribs sear, peel and cut the carrot, parsnip, and red onion into uniform chunks.
Add a teaspoon of olive oil to the pot, then toss in the chopped vegetables to deglaze the pan, stirring to incorporate the browned bits.
Return the short ribs to the pot, nestling them among the vegetables. Add a small amount of beef broth or water, just enough to come about halfway up the sides of the meat.
Cover the pot with a lid and transfer it to the oven. Let the dish braise slowly for about 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Remove the pot from the oven, carefully transfer the ribs and vegetables to a serving dish, and spoon any remaining braising liquid over the top.
Serve warm, enjoying the tender short ribs alongside the sweet, roasted root vegetables.