Dinner

Pan-Seared Beef Short Rib with Glazed Root Vegetables & Thyme Oil

Name: Pan-Seared Beef Short Rib with Glazed Root Vegetables & Thyme Oil
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 2 servings
Ingredients: 2 beef short ribs, bone-in, about 10 oz each; fine sea salt and black pepper; 2 tablespoons neutral oil; 1 medium carrot, cut into rough chunks; 1 stalk celery, cut into rough chunks; 1 small onion, halved; 2 cloves garlic, smashed; 1 cup red wine; 2 cups beef stock; 2 bay leaves; 3 sprigs fresh thyme; 1 sprig fresh rosemary; 6 oz baby carrots, peeled; 6 oz small fingerling potatoes, halved lengthwise; 4 oz parsnip, cut into batons; 1 tablespoon honey; 3 tablespoons extra-virgin olive oil; 6–8 fresh thyme sprigs; fleur de sel and cracked black pepper for finishing

A bone-in beef short rib, braised low and slow until the meat is fall-apart tender, then pan-seared to develop a caramelized crust. Served with roasted root vegetables glazed in the braising liquid and finished with a fragrant thyme oil. A show-stopping dinner with genuine depth.

653cal per serving 9gprotein 56gcarbs 36gfat 20min prep 150min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this