YOUR SOLIN GENERATED RECIPE
Slow-Braised Short Ribs with Roasted Vegetables
Savor the deep, rich flavors of tender slow-braised short ribs paired with a medley of roasted vegetables. This dish boasts melt-in-your-mouth meat accented by sweet, roasted carrots, parsnips, and red onions, all finished with a drizzle of olive oil to enhance the natural earthiness. An ideal comforting dinner that offers a balanced blend of protein and wholesome veggies.
INGREDIENTS
5 ounces Beef Short Ribs
1 medium Carrot
1 small Parsnip
1/4 medium Red Onion
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 325°F.
Season the beef short ribs generously with salt and pepper.
Heat a heavy, oven-safe pot or Dutch oven over medium-high heat. Add the short ribs and sear on all sides until nicely browned, about 2-3 minutes per side.
While the beef sears, roughly chop the carrot, parsnip, and red onion into uniform pieces.
Once the ribs are browned, add the chopped vegetables to the pot. Drizzle with olive oil to help the veggies roast and enhance the flavors.
Cover the pot with a lid and transfer it to the oven. Braise for about 2 hours until the meat is fork-tender and infused with the flavors of the vegetables.
Remove from the oven, let it rest for a few minutes, then serve the tender short ribs with a generous portion of the roasted vegetables.