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:
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1.5 lbs bone-in grass-fed short ribs
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1 tbsp olive oil
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2 sprigs fresh rosemary
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1 small onion, chopped
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3 cloves garlic, smashed
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1 cup bone broth (beef or chicken)
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½ cup dry red wine or extra broth
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Salt and pepper to taste
For the Carrot-Parsnip Purée:
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2 carrots, peeled and chopped
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2 parsnips, peeled and chopped
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1 tbsp olive oil
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1 tbsp oat milk or coconut cream
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Pinch of sea salt
Instructions:
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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.
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Build the Flavor Base: Sauté onions, garlic, and rosemary until aromatic.
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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.
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Make the Purée: Steam or boil carrots and parsnips until soft, then blend with olive oil, oat milk, and sea salt until smooth.
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Serve: Plate ribs over the purée, spooning pan juices over the top.
Shopping Tips:
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Short Ribs: Choose grass-fed or pasture-raised for higher omega-3 and nutrient content.
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Parsnips: Look for firm, pale parsnips with a sweet aroma.
Cooking Tips:
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Flavor Boost: Add a few juniper berries or orange zest to the braising liquid.
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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.
