NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef short rib (trimmed)

1 cup Beef bone broth

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh rosemary

1 sprig Fresh thyme

PREPARATION

• 1

  Pat the short rib dry with a paper towel and season all sides with the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a small Dutch oven or heavy-bottomed pot over medium-high heat.

• 3

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

• 4

  In the same pot, add the chopped carrots, parsnips, and yellow onion, sautéing for about 5 minutes until the vegetables are slightly softened and browned.

• 5

  Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

• 6

  Return the beef to the pot, pour in the beef bone broth, and tuck in the fresh rosemary and thyme sprigs.

• 7

  Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot tightly, and simmer for 2.5 to 3 hours until the meat is fork-tender.

• 8

  Remove the herb sprigs and serve the short rib alongside the braised root vegetables with a ladle of the concentrated broth poured over the top.