Pork Short Ribs & Roasted Vegetables

If there is any one cut of pork that is my favorite, its the boneless short rib. Tender, rich, and you can grill, skillet sear, or oven roast them with innumerable seasonings and they always turn out spectacular. They also happen to be affordable in the world of meats right now, so it’s an easy yes, please for me.

Ingredients:

Seasoning: 1 tsp each garlic powder, onion powder, chili powder, salt, pepper, pinch of sugar.
1 package of boneless pork short ribs, about 5-7 ribs per package. (If you’re cooking more, that’s fine but you may need to make more seasoning.
4 medium sized potatoes of your choice, chopped up.
2 medium carrots, chopped any way you like. I cut mine longish because I wanted the visual interest.
1-2 tbsp of balsamic vinegar

Directions:

Preheat your Oven to 400°F

Get out a large baking sheet, and oil it lightly with olive or avocado oil. Prepare the ribs by coating well with the seasoning mix on all sides, and arrange them in the middle of the tray.

Gather all your vegetables and toss lightly with some oil, garlic powder, onion powder, salt and pepper, and some rubbed sage, and then arrange them around the pork on the tray.

Get that pan in the oven and cook for about 45 minutes, the veggies will have a lovely roast and be fork tender, and the meat juicy.