By Martha Stewart
Short Ribs with Root Vegetables
Enjoy this delectable beef short rib and vegetables recipe for a tasty meal.
Updated at: Thu, 02 May 2024 15:38:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
27
High
Nutrition per serving
Calories1107.2 kcal (55%)
Total Fat72.5 g (104%)
Carbs53.8 g (21%)
Sugars26.4 g (29%)
Protein62.6 g (125%)
Sodium465.8 mg (23%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
6 poundsboneless beef short ribs
trimmed
coarse salt
freshly ground pepper
¼ cupolive oil
3 x 9 ouncesonions
large, halved lengthwise and cut crosswise into 1/4-inch slices
6garlic cloves
finely chopped
⅓ cupdark-brown sugar
packed
2 ½ cupsapple cider
1 ½ cupschicken stock
low-sodium, store-bought
1 tablespoonfresh thyme leaves
1 tablespoonfresh rosemary
finely chopped
⅓ cupfresh flat-leaf parsley
finely chopped, plus more for garnish
1 poundparsnips
peeled and cut into 1/2-inch slices
1.75 poundscarrots
peeled and cut on the diagonal into 1-inch pieces
1.5 poundsYukon gold potatoes
peeled and cut into 1-inch pieces
Instructions
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