Benefits: Grass-fed short ribs are rich in collagen and zinc to support skin elasticity and healing, while carrots and parsnips provide beta-carotene for a vibrant, even complexion.

Skin Concern: Fine lines, sagging skin, and dullness

Prep Time: 20 minutes | Cook Time: 2.5 hours | Serves: 2

Ingredients:

For the Short Ribs:

• 1.5 lbs bone-in grass-fed short ribs

• 1 tbsp olive oil

• 2 sprigs fresh rosemary

• 1 small onion, chopped

• 3 cloves garlic, smashed

• 1 cup bone broth (beef or chicken)

• ½ cup dry red wine or extra broth

• Salt and pepper to taste

For the Carrot-Parsnip Purée:

• 2 carrots, peeled and chopped

• 2 parsnips, peeled and chopped

• 1 tbsp olive oil

• 1 tbsp oat milk or coconut cream

• Pinch of sea salt

Instructions:

• Sear the Ribs: Heat olive oil in a Dutch oven. Season short ribs with salt and pepper, then sear on all sides until golden. Remove and set aside.

• Build the Flavor Base: Sauté onions, garlic, and rosemary until aromatic.

• Braise: Return ribs to the pot, add bone broth and wine. Bring to a simmer, cover, and bake at 325°F for 2.5 hours until tender.

• Make the Purée: Steam or boil carrots and parsnips until soft, then blend with olive oil, oat milk, and sea salt until smooth.

• Serve: Plate ribs over the purée, spooning pan juices over the top.

Shopping Tips:

• Short Ribs: Choose grass-fed or pasture-raised for higher omega-3 and nutrient content.

• Parsnips: Look for firm, pale parsnips with a sweet aroma.

Cooking Tips:

• Flavor Boost: Add a few juniper berries or orange zest to the braising liquid.

• Extra Brightness: Garnish with chopped parsley and a squeeze of lemon juice.

This slow-braised dish delivers deep flavor and skin-strengthening nutrients in every bite.