This is one those "easy to prep, then leave it in the oven for an afternoon" recipes. This amount of meat serves one person, or two eaters of light hunger, I suppose.
You can be creative with your side dishes -- I went with bok choy (recipe elsewhere on this site) and parsnips. Parsnips are much like carrots, and easy to cook alongside the meat (or substitute carrots and/or potatoes if you wish).
Ingredients:
1 lb. of beef short ribs
1 cup of beef broth
3 Tablespoons miso
Salt
Pepper
Fresh rosemary
6 or so parsnips
Preparation:
- Preheat oven to 350 and cover your baking dish with non-stick spray or olive oil.
- Salt all sides of the short ribs. (You can do this a day ahead of time, as soon as you bring the ribs home -- then wrap and refrigerate again. It seasons and tenderizes the beef.) Place in baking dish.
- Peel parsnips and cut off the discolored or "rooty" ends. Slice and place around short ribs in the dish.
Cook & Serve:
In a medium saucepan, bring beef broth to boil. Remove from heat and stir in miso until dissolved. This will give your meal depth and a salty goodness (please triple-check the miso to make sure it's gluten-free, if you're gluten-intolerant). Pour broth over meat and veggies in the baking dish. Top with rosemary sprigs and pepper. Cover tightly with tin foil or the baking dish cover. Cook in 350 oven for about 2 1/2 hours, until meat falls off the bone (check it at 2 1/4 hours). Serve with a side of the roasted parsnips.
A Little Backstory:
Good lord, this is the most obscene parsnip I've ever seen. Like, literal #foodporn.
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