ALDI Slow-Roasted Beef Short Ribs with Root Vegetables

Ingredients

• 2 lbs fresh beef bone-in short ribs
• 1.5 lbs butternut or spaghetti squash, cubed
• 2 medium carrots, chunked
• 1 medium yellow onion, chunked
• 2 tbsp olive oil
• 1.5 cups beef broth
• 1 tsp dried thyme
• Salt and pepper to taste

Steps

1. Preheat oven to 325°F.
2. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season short ribs with salt and pepper.
3. Sear ribs 3–4 minutes per side until browned. Remove and set aside.
4. Add onion and carrots to pot. Cook 3 minutes, stirring. Return ribs to pot.
5. Add squash, beef broth, and thyme. Bring to a simmer, cover, and transfer to oven.
6. Braise 2.5–3 hours until meat is fork-tender and vegetables are soft.
7. Serve ribs and vegetables in bowls with braising liquid.