YOUR SOLIN GENERATED RECIPE
Tender Braised Beef Short Ribs with Roasted Root Vegetables
Savor the rich, succulent braised beef short ribs paired with a medley of perfectly roasted root vegetables. This dish features tender, flavorful beef complemented by sweet roasted carrots, parsnips, and red onion, all lightly accented with a drizzle of olive oil, creating a hearty yet balanced meal ideal for dinner.
INGREDIENTS
4 ounces Beef Short Ribs (braised)
1 medium Carrot
1 medium Parsnip
1 small Red Onion
1 teaspoon Olive Oil
PREPARATION
Preheat the oven to 400°F.
Place the beef short ribs in a braising pot and ensure they are properly seasoned with salt and pepper. If already braised, warm them gently on the stovetop.
Chop the carrot, parsnip, and red onion into uniform pieces for even roasting.
Toss the vegetables in a bowl with olive oil, a pinch of salt, and freshly ground pepper.
Spread the vegetables on a baking sheet in a single layer.
Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
While the vegetables roast, heat the braised beef short ribs (if not already warm) in a small pot over low heat until heated through.
Plate the beef alongside the roasted vegetables, and drizzle any remaining pan juices over the top for added flavor.
Serve immediately and enjoy your hearty, balanced meal.