NUTRITION

SERVINGS

INGREDIENTS

5 ounces Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 teaspoon Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

PREPARATION

• 1

  Preheat your oven to 325°F.

• 2

  Season the beef short ribs with salt and pepper. Heat a heavy, oven-safe pot over medium-high heat and sear the short ribs on all sides until browned, about 2-3 minutes per side.

• 3

  Add minced garlic and chopped rosemary to the pot, allowing them to infuse the meat with flavor for about 1 minute.

• 4

  Add a small amount of water or beef broth (optional, about 1/4 cup) to deglaze the pot, then cover with a lid and transfer to the preheated oven.

• 5

  Slow-braise the short ribs in the oven for about 2 to 2.5 hours until tender.

• 6

  While the ribs are braising, prepare the roasted vegetables. Peel and cut the carrot and parsnip into 1-inch pieces, and slice the red onion into wedges.

• 7

  Toss the vegetables with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

• 8

  Roast the vegetables in a separate oven at 400°F for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.

• 9

  Once the short ribs are tender, remove them from the oven. Plate a portion (approximately 5 ounces of meat) with a generous serving of roasted vegetables.

• 10

  Garnish with extra rosemary if desired and serve immediately.