NUTRITION

SERVINGS

INGREDIENTS

4 oz Grass-fed beef short ribs

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Yellow onion

1 clove Garlic

1 cup Beef bone broth

1 tbsp Tomato paste

0.5 tsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh rosemary

1 sprig Fresh thyme

PREPARATION

• 1

  Preheat your oven to 300°F (150°C).

• 2

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

• 3

  Heat avocado oil in a small Dutch oven or heavy-bottomed oven-safe pot over medium-high heat.

• 4

  Sear the short ribs for 2-3 minutes per side until a deep golden-brown crust forms, then remove and set aside.

• 5

  In the same pot, add the diced onions, carrots, and parsnips, sautéing for 5 minutes until the onions are translucent.

• 6

  Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and the paste darkens slightly.

• 7

  Pour in the beef bone broth, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.

• 8

  Return the short ribs to the pot, ensuring they are partially submerged, and tuck in the rosemary and thyme sprigs.

• 9

  Cover with a tight-fitting lid and transfer to the oven to braise for 2.5 to 3 hours, or until the beef is fork-tender.

• 10

  Remove the herbs before serving the ribs alongside the softened root vegetables and a spoonful of the braising liquid.