YOUR SOLIN GENERATED RECIPE
Tender Slow-Braised Short Ribs with Root Vegetables
Enjoy a comforting plate of slow-braised short ribs paired with a medley of roasted root vegetables. The beef, seared to lock in flavor and then slowly cooked in a savory broth with aromatic vegetables, creates a melt-in-your-mouth experience that's both hearty and wholesome.
INGREDIENTS
6 oz Beef Short Ribs (braised)
1 medium Carrot
1 small Parsnip
½ cup diced Turnip
½ medium Onion
2 cloves Garlic
1 cup Low Sodium Beef Broth
1 tsp Olive Oil
PREPARATION
Preheat your oven to 300°F (150°C).
Season the beef short ribs with salt and pepper on all sides.
Heat the olive oil in a heavy, oven-safe pot over medium-high heat and sear the short ribs until browned on all sides, about 2-3 minutes per side.
Remove the ribs and set aside. In the same pot, add the diced onion and minced garlic; sauté until soft and fragrant.
Add the chopped carrot, parsnip, and turnip to the pot, stirring them with the aromatics for about 3 minutes.
Return the ribs to the pot and pour in the beef broth, ensuring the meat and vegetables are partially covered.
Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
Slow braise the ribs for about 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
Once done, remove the pot from the oven and let it rest for a few minutes before serving. Enjoy the hearty dish warm.