YOUR SOLIN GENERATED RECIPE
Tender Slow-Braised Short Ribs with Roasted Root Vegetables
Savor the deep flavors of slow-braised short ribs perfectly paired with a medley of roasted root vegetables. This comforting dish features melt-in-your-mouth beef complemented by caramelized carrots, parsnips, and red onions, finished with a light drizzle of olive oil and aromatic herbs. The balance of savory meat and sweet, earthy vegetables creates a harmonious meal ideal for a satisfying dinner.
INGREDIENTS
4 ounces Beef Short Ribs
1 medium Carrot
1 medium Parsnip
1/2 medium Red Onion
1 tsp Extra Virgin Olive Oil
1 clove Garlic
2 sprigs Fresh Thyme
1 Bay Leaf
PREPARATION
Preheat your oven to 325°F.
Season the 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, fresh thyme, and bay leaf to the pot. Pour in a small amount of water or beef broth (optional, if desired for braising) just to cover the bottom.
Cover the pot and transfer it to the oven. Let the short ribs braise slowly for about 2 to 2.5 hours, until tender.
While the ribs are braising, preheat a separate oven tray at 400°F. Chop the carrot, parsnip, and red onion into bite-size pieces.
Toss the vegetables with olive oil, a pinch of salt, and pepper. Spread them evenly on the tray.
Roast the vegetables in the oven for about 25-30 minutes, or until they are tender and lightly caramelized.
Once the short ribs are done, remove them and skim any excess fat from the braising liquid if desired.
Serve a portion of short ribs (approximately 4 ounces) with a generous serving of roasted root vegetables on the side.