YOUR SOLIN GENERATED RECIPE
Tender Slow-Braised Short Ribs with Roasted Root Vegetables
Savor the rich, melt-in-your-mouth flavor of slow-braised short ribs paired with a colorful medley of roasted root vegetables. This dish features perfectly braised beef enhanced with aromatic garlic, thyme, and rosemary, beautifully balanced by the natural sweetness of carrots, parsnips, and a hint of onion. It's a comforting, nutrient-packed meal that delights the senses and satisfies your appetite.
INGREDIENTS
4.5 oz braised short ribs
100g carrot
100g parsnip
50g yellow onion
2 cloves garlic
1/2 cup beef broth
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the short ribs with salt and pepper. In a heavy skillet or Dutch oven, sear the short ribs on all sides over medium-high heat until golden brown.
Add chopped onion and minced garlic to the pan and sauté until the onion softens.
Pour in the beef broth, add fresh thyme, rosemary, and the bay leaf. Cover and let the short ribs braise on low heat for about 1.5 to 2 hours, or until they are tender and easily pulled apart.
Meanwhile, peel and cut the carrots and parsnips into evenly sized chunks. Toss them with a little olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are tender and caramelized around the edges.
Once the short ribs are tender, remove them from the braising liquid and plate a portion of meat with a generous serving of roasted root vegetables.
Optionally, drizzle a little of the reduced braising liquid over the top for extra flavor. Serve warm and enjoy the comforting, hearty meal.