YOUR SOLIN GENERATED RECIPE
Tender Slow-Braised Short Ribs with Roasted Root Vegetables
Savor a hearty dish featuring tender, slow-braised short ribs paired with a colorful medley of roasted root vegetables. The melt-in-your-mouth beef is perfectly complemented by the sweet, earthy flavors of carrots, parsnips, and red onions, all lightly tossed in olive oil and aromatic herbs for a comforting and satisfying meal.
INGREDIENTS
5 oz Beef Short Ribs (braised)
1 medium Carrot
1 small Parsnip
1/4 portion Red Onion
1 tbsp Olive Oil
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the beef short ribs with salt and pepper. In a heavy pot, sear the short ribs on all sides over medium-high heat until browned.
Add a splash of water or broth, cover the pot, and braise the ribs on low heat for 2-3 hours until tender. If using a slow cooker, cook on low for 6-8 hours.
While the ribs are braising, peel and chop the carrot, parsnip, and red onion into uniform pieces. Mince the garlic.
Toss the chopped vegetables and minced garlic with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
Roast the vegetables in the preheated oven for about 25-30 minutes or until they are fork-tender and lightly caramelized, stirring halfway through.
Once the short ribs are tender, remove them from the pot. If desired, skim off any excess fat and reduce the braising liquid for a flavorful sauce.
Plate the braised short ribs alongside a generous serving of roasted root vegetables and drizzle with some of the reduced braising liquid.
Serve warm and enjoy the comforting flavors of this hearty dish.