NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef short ribs

1 tsp Olive oil

0.5 cup Beef broth

1 tbsp Tomato paste

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 sprig Fresh rosemary

PREPARATION

• 1

  Season the beef short ribs generously on all sides with sea salt and black pepper.

• 2

  Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat.

• 3

  Sear the short ribs until a deep golden-brown crust forms on all sides, then remove the meat and set aside.

• 4

  Reduce the heat to medium and add the diced onions, carrots, and parsnips to the pot, sautéing for 5 minutes.

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.

• 6

  Pour in the beef broth, scraping the bottom of the pot to release the flavorful browned bits.

• 7

  Return the short ribs to the pot and tuck in the fresh thyme and rosemary sprigs.

• 8

  Cover with a tight-fitting lid and simmer on low heat for 2 to 2.5 hours until the beef is completely tender and pulls away from the bone easily.

• 9

  Discard the herb stems and serve the ribs hot with the braised root vegetables and a drizzle of the cooking liquid.