Turkish · Dinner
Baked Beef Short Ribs with Vegetables (High-Protein)
Bone-in beef short ribs braised then finished uncovered in a Turkish-style tomato and pepper bake, layered with white beans and a soft-cooked egg for extra protein. Sweet paprika, cumin and bay perfume the sauce, while roasted onion, carrot and bell pepper turn tender alongside the meat.
$8
20 minsPrep
110 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
689Calories
52.3gProtein
39.2gFat
28.1gCarbs
9.1gSugar
8.4gFiber
1019mgSodium
378mgChol
13.8gSat Fat
1385mgPotassium
145mgCalcium
7.1mgIron
4.5mcgVitamin B12
52mgVitamin C
protein-rich
high-fiber
low-carb
high-protein
Instructions
1
Prep
Pat the short rib dry and season all over with salt and black pepper. Slice the onion, bell pepper and carrot; mince the garlic; chop the parsley.
2
Sear
Heat olive oil in a heavy oven-safe pot over medium-high heat. Sear the short rib on all sides for 6–8 minutes until deeply browned.
3
Sweat
Add the onion, carrot and bell pepper and sweat over medium heat for 5 minutes until the onion turns translucent.
4
Bloom
Stir in the garlic, tomato paste, paprika and cumin and cook over medium heat for 1 minute until the raw tomato smell fades.
5
Braise
Pour in the beef stock, add the bay leaf, cover and braise in a 325°F oven for 90 minutes until the meat pulls easily from the bone.
6
Uncover
Stir in the cannellini beans and return uncovered to 325°F for 15 minutes until the sauce thickens and reduces.
7
Poach
Meanwhile, bring a small pot of water to a gentle simmer and poach the egg for 6 minutes until the white sets and yolk stays soft.
8
Rest
Remove the pot from the oven and let rest uncovered for 10 minutes so the sauce settles.
9
Plate
Transfer the short rib and vegetables to a plate, spoon the sauce and beans over, nestle the poached egg alongside and scatter with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz510g bone-in beef short rib
- 2/3 cup80g, about a third of a 15.5 oz can cannellini beans, drained
- 22 eggs
- 11 onion
- 11 bell pepper
- 22 carrot
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp tomato paste
- 1 cup240ml beef stock
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp sweet paprika
- 1 tsp1 tsp ground cumin
- 22 bay leaf
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp parsley
