YOUR SOLIN GENERATED RECIPE
Slow-Braised Short Ribs with Herb-Roasted Root Vegetables
Savor the deep flavors of tender, slow-braised short ribs complemented by a medley of herb-roasted root vegetables. This dish blends the rich, savory beef with the naturally sweet and earthy tones of carrots, parsnips, and red onion, all lightly drizzled with fragrant olive oil and fresh herbs for an irresistibly balanced meal.
INGREDIENTS
4 oz Beef Short Ribs
80g Carrots
80g Parsnips
40g Red Onion
1 tsp Extra Virgin Olive Oil
1 sprig Fresh Rosemary
1 sprig Fresh Thyme
Salt & Pepper to taste
PREPARATION
Preheat your oven to 300°F (150°C).
Season the short ribs generously with salt and pepper.
Heat a skillet over medium-high heat, searing the short ribs on all sides until they develop a rich brown crust.
Transfer the seared ribs to a Dutch oven or a deep oven-safe pot.
Add a splash of water or low-sodium beef broth (if desired) to the pot to help with braising.
Cover the pot with a lid and place it in the oven. Let the ribs braise slowly for about 2 to 2.5 hours until tender.
While the ribs are braising, prepare the vegetables. Chop carrots, parsnips, and red onion into uniform pieces.
Toss the vegetables with olive oil, torn rosemary, thyme, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven at 400°F (205°C) for 20-25 minutes until they are tender and lightly caramelized.
Once the short ribs are tender, remove them from the oven and let them rest briefly.
To plate, slice the short ribs if desired, and serve alongside a generous portion of the herb-roasted root vegetables. Enjoy the comforting medley of flavors.