YOUR SOLIN GENERATED RECIPE
Red Wine Braised Short Ribs with Root Vegetables
Savor tender, slow-braised short ribs enriched with red wine and mingled with sweet root vegetables. This rustic dish offers a beautiful balance of deep, savory flavors and earthy sweetness from carrots, parsnips, and onions, all simmered to perfection for a hearty yet refined meal.
INGREDIENTS
6 oz Beef Short Ribs, braised
1/2 cup Carrots, raw
1/2 cup Parsnips, raw
1/4 cup Onion, raw
1/4 cup Red Wine
1 tsp Olive Oil
2 cloves Garlic
1/2 cup Beef Broth
1 tsp Thyme
1 Bay Leaf
PREPARATION
Preheat a heavy-bottomed pot or Dutch oven over medium-high heat and add the olive oil.
Season the beef short ribs lightly with salt and pepper. Sear the short ribs on all sides until browned, about 2-3 minutes per side.
Add chopped garlic and sliced onions to the pot. Sauté until softened, about 2 minutes.
Pour in the red wine to deglaze the pot, scraping up any flavorful browned bits stuck to the bottom.
Add the beef broth, thyme, bay leaf, and roughly chopped carrots and parsnips. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it braise gently for 2 to 2.5 hours or until the short ribs are tender and the flavors meld.
Once done, remove the bay leaf and serve a portion ensuring a balanced mix of meat and vegetables.