Beef Short Ribs Method

Heat a large skillet over high heat.

Sear the beef short ribs on each side for about 60 seconds per side.

Transfer the beef short ribs into the slow cooker.

Cook on low for 6-8 hours, until meat is delightfully tender.

Before the meat is ready, prepare this Spring Salad by thekitchn (https://www.thekitchn.com/).

Ingredients

500g Baby Beets, with greens
500g Young Carrots, with greens
1 tbsp extra-virgin olive oil
Salt
Freshly Ground Pepper
1 tsp Parsley, Minced

Dressing
2 Shallots, minced
2 Garlic Cloves, finely minced
1 tsp Lemon Zest
2 tbsp Lemon Juice
1/2 tsp Onion Powder
1/2 tsp Garlic Paste
Salt
1/2 Cup Greek Yoghurt
2 tbsp Dill, minced
2 tbsp Parsley, minced
1 to 2 tbsp Water

Method

To make the dressing, whisk to combine shallots, garlic, and lemon zest and juice, onion and garlic paste, and salt in a small mixing bowl.

Set aside to marinate for a few minutes.

Fold in Greek yoghurt, followed by the fresh herbs.

Taste and add salt as needed.

Cover and set in fridge to chill.

Just before serving, whisk in 1 to 2 tablespoons water to thin dressing as needed.

Preheat oven to 200°C.

Trim all but 1/4-inch of beet and carrot greens (reserve beet greens), and thoroughly scrub vegetables.

Set unpeeled beets in a small, 2-inch-deep baking pan.

Add 1/2 inch of cold water and cover tightly with foil.

Slide into oven and roast until beets are fork-tender, 20 to 25 minutes.

Halve carrots and cut on the bias into 4-inch spears.

Toss with olive oil and a pinch each salt and pepper.

Scatter on a rimmed baking sheet and slide into oven to roast alongside beets 10 to 15 minutes, or until carrots just begin to curl up and the edges turn golden.

While vegetables cook, rinse and dry beet greens, and arrange leaves on a serving platter.

Uncover beets, drain hot water, and set beets aside until cool enough to handle.

Slice off beet tops and remove skin under cold running water, either with fingertips or a peeler.

Quarter beets and sprinkle with sea salt.

Tuck beets and carrots into the greens.

Spoon on ranch dressing, and finish with a few twists of pepper and minced parsley.

Serve with Beef Short Ribs and enjoy!