YOUR SOLIN GENERATED RECIPE
Tender Slow-Braised Short Ribs with Roasted Root Vegetables
Savor the deep, rich flavors of slow-braised beef short ribs paired with a colorful medley of roasted root vegetables. This dish offers tender, melt-in-your-mouth short ribs enhanced by aromatic garlic and red onion, while the carrots and parsnips bring a natural sweetness and rustic charm. A light drizzle of olive oil elevates the vegetables to perfection, making this a hearty yet balanced meal that's perfect for dinner.
INGREDIENTS
6 ounces Beef Short Ribs
1 medium Carrot
1 medium Parsnip
1/4 portion Red Onion
2 cloves Garlic
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 325°F.
Season the beef short ribs generously with salt and pepper. In a heavy, oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until browned on all sides. Remove and set aside.
Add chopped red onion and garlic to the pot, sautéing until fragrant and lightly softened.
Return the short ribs to the pot. Add a modest amount of beef broth or water (if desired for additional moisture) and cover the pot.
Place the pot in the preheated oven and braise the short ribs for about 2 to 2.5 hours until they are tender.
While the meat braises, prepare the vegetables: peel and cut the carrot and parsnip into uniform pieces.
Toss the vegetables lightly with the extra virgin olive oil, a pinch of salt, and pepper.
Once the braising time is complete, remove the short ribs from the pot. Increase the oven temperature to 400°F and spread the vegetables on a baking tray. Roast for about 20-25 minutes or until tender and caramelized.
Plate a portion of short ribs with a generous serving of roasted vegetables. Serve warm and enjoy the rustic, savory flavors.