YOUR SOLIN GENERATED RECIPE
Slow-Braised Short Ribs with Roasted Root Vegetables
Savor the comforting flavors of tender, slow-braised short ribs paired with a colorful medley of roasted root vegetables. This dish features beautifully caramelized meat combined with sweet carrots, earthy parsnips, and mild turnips. Perfectly balanced for a satisfying dinner experience that delights the senses and meets your nutritional targets.
INGREDIENTS
5 ounces Beef Short Ribs
100 grams Carrot
100 grams Parsnip
50 grams Turnip
1 tsp Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 300°F.
Pat the beef short ribs dry and season lightly with salt and pepper.
In a heavy pot or Dutch oven, heat half of the olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 2-3 minutes per side.
Remove the ribs and lower the heat. Add the minced garlic to the pot and allow it to sizzle for about 30 seconds until fragrant.
Return the ribs to the pot and add a splash of water or beef broth if desired for braising.
Cover the pot and transfer it to the oven. Braise the ribs for 2 to 2.5 hours until tender.
While the ribs are braising, prepare the vegetables. Toss the carrots, parsnip, and turnip with the remaining olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in a separate oven set at 400°F for 20-25 minutes until they are caramelized and tender.
Once the ribs are fork-tender, plate them alongside the roasted root vegetables.
Serve warm and enjoy a comforting, nutrient-packed meal.