YOUR SOLIN GENERATED RECIPE
Tender Slow-Braised Short Ribs with Roasted Root Vegetables
Enjoy a comforting plate featuring melt-in-your-mouth slow-braised short ribs paired with a medley of roasted root vegetables and a protein-packed bed of tender lentils. This dish delivers a deep, savory flavor combined with rustic roasted sweetness that warms the soul.
INGREDIENTS
3 oz Beef Short Ribs (braised)
1 cup Roasted Root Vegetables (Carrots & Parsnips Mix)
0.67 cup Cooked Lentils
1 tsp Olive Oil
1 clove Garlic
1 tbsp Fresh Herbs (Thyme & Rosemary)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Pat the beef short ribs dry and season generously with salt and pepper.
Heat a skillet over medium-high heat and sear the short ribs on all sides with a dash of olive oil until browned.
Transfer the short ribs to a slow cooker or an oven-safe dish. Add minced garlic and fresh herbs.
Pour a small amount of water or broth (optional, not listed in ingredients but can be used to aid braising) over the ribs and cover tightly. Slow braise in the oven or slow cooker on low for 2-3 hours until tender.
Meanwhile, chop carrots and parsnips into bite-size pieces. Toss them in olive oil, salt, pepper, and additional herbs if desired.
Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes until lightly caramelized and tender.
Prepare the cooked lentils (if not already done) according to package directions.
To plate, create a bed of cooked lentils, top with roasted root vegetables, and place the tender short ribs on top.
Drizzle with any pan juices from the short ribs and garnish with extra fresh herbs. Serve warm.