YOUR SOLIN GENERATED RECIPE
Tender Slow-Braised Short Ribs with Roasted Root Vegetables
Savor the rich, melt-in-your-mouth braised short ribs paired with a colorful medley of roasted root vegetables. This dish is slow-cooked to perfection, infusing the meat with deep flavors and complemented by the earthy sweetness of carrots, parsnips, and onion. A drizzle of olive oil and a sprinkle of herbs elevate each bite for a comforting and nutritious meal.
INGREDIENTS
4.5 oz Braised Beef Short Ribs
1 medium Carrot
1/2 medium Parsnip
1/4 cup diced Onion
1 tsp Olive Oil
PREPARATION
Preheat your oven to 325°F.
Season the short ribs with salt and pepper. In a heavy, oven-safe pot, sear the ribs over medium-high heat until browned on all sides.
Add a splash of water or beef broth to deglaze the pot, then cover and transfer it to the preheated oven to braise for about 2 to 2.5 hours, until the meat is tender and falling off the bone.
Meanwhile, prepare the vegetables by peeling and chopping the carrot, parsnip, and onion into uniform pieces.
Toss the chopped vegetables with olive oil, salt, and pepper, and spread them evenly on a baking sheet.
When the short ribs are nearly done, increase the oven temperature to 400°F and roast the vegetables for 20-25 minutes, until caramelized and tender.
Plate a serving portion of the braised short ribs alongside a generous serving of roasted root vegetables. Enjoy warm.