NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef short ribs

0.25 tsp Avocado oil

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Yellow onion

1 clove Garlic

1.5 cup Beef bone broth

1 tbsp Tomato paste

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh rosemary

1 sprig Fresh thyme

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  In the same pot, add the diced onion, carrots, and parsnips, sautéing for about 5 minutes until the edges are slightly caramelized.

• 5

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

• 6

  Deglaze the pot by pouring in the beef bone broth, using a wooden spoon to scrape up any flavorful browned bits from the bottom.

• 7

  Place the short ribs back into the pot and nestle the rosemary and thyme sprigs among the vegetables.

• 8

  Cover with a tight-fitting lid and reduce heat to low, simmering gently for 2.5 to 3 hours until the beef is fork-tender.

• 9

  Discard the herb sprigs and serve the ribs hot, drizzled with the concentrated braising liquid and surrounded by the root vegetables.