Turkish · Dinner
Baked Beef Short Ribs with Vegetables (Low-Chol)
Bone-in beef short rib braised in a covered dish with tomato, bell pepper, and onion, seasoned with paprika and cumin in a Turkish-style oven bake. Trimmed of visible fat before cooking to reduce saturated fat, then finished with parsley for a lighter, vegetable-forward take on a classic ocakbasi-style tray bake.
$7
20 minsPrep
105 minsCook
125 minsTotal
MediumLevel
Nutrition per serving
535Calories
42.1gProtein
33.1gFat
13.7gCarbs
5.9gSugar
3.1gFiber
655mgSodium
66mgChol
12.8gSat Fat
854mgPotassium
74mgCalcium
4.7mgIron
3.4mcgVitamin B12
42mgVitamin C
low-cholesterol
protein-rich
low-carb
low-chol
Instructions
1
Prep
Trim all visible surface fat from the short rib with a sharp knife, slice the onion and bell pepper, chop the tomato, and mince the garlic.
2
Sear
Heat olive oil in an oven-safe braising dish over medium-high heat and sear the short rib for 4 minutes per side until deeply browned on all sides.
3
Sauté
Add onion, bell pepper, and garlic to the dish, sauté over medium heat for 5 minutes until onion turns translucent.
4
Bloom
Stir paprika and cumin into the vegetables and cook over medium heat for 1 minute until fragrant and slightly darkened.
5
Braise
Add tomato, canned tomatoes, and beef stock to the dish, cover tightly, and braise at 325°F for 90 minutes until meat pulls easily from bone.
6
Rest
Remove from oven and let uncovered for 10 minutes until sauce thickens slightly and meat relaxes.
7
Plate
Transfer short rib to a plate, spoon vegetables and sauce over the top, and finish with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in beef short rib, trimmed of visible fat
- 11 onion
- 11 bell pepper
- 22 small tomato
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 2 tsp2 tsp paprika
- 1 tsp1 tsp cumin
- 2 tbsp2 tbsp olive oil
- 1 1/3 cup320ml beef stock, low-sodium
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
