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Slow-Braised Short Ribs with Spring Vegetables
Tender short ribs melt in your mouth alongside vibrant spring vegetables in this hearty and flavorful slow-braised dish.
Ingredients:
– 2 lbs beef short ribs
– 2 cups beef broth
– 1 onion, diced
– 2 carrots, sliced
– 1 cup cherry tomatoes
– 1 cup green beans, trimmed
– 2 garlic cloves, minced
– 1 tsp thyme
– Salt and pepper to taste
Directions:
1. Season short ribs with salt and pepper. In a large Dutch oven, sear the short ribs on all sides until browned. Remove and set aside.
2. In the same pot, sauté onions, carrots, and garlic until softened. Add cherry tomatoes and cook until they start to burst.
3. Return the short ribs to the pot. Pour in beef broth, add thyme, and bring to a simmer. Cover and cook on low heat for 2-3 hours until the meat is fork-tender.
4. Add green beans in the last 15 minutes of cooking. Adjust seasoning if needed.
5. Serve the short ribs with vegetables and a ladle of the flavorful broth.
Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes | Calories: ~480 per serving | Servings: 4 | Storage Tips: Refrigerate in an airtight container for up to 3 days.
#ComfortFood #SlowCooking #SpringFlavors 🥩🥕🍅