Name: Red Wine Braised Short Ribs with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef Short Ribs; 1/2 cup Carrots; 1/2 cup Parsnips; 1/4 cup Red Wine; 1/2 medium Onion; 2 cloves Garlic; 1/2 cup Beef Broth; 1 tbsp Fresh Thyme; Salt & Pepper to taste

Red Wine Braised Short Ribs with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Short Ribs with Root Vegetables

Savor the deep, comforting flavors of tender red wine braised short ribs paired with caramelized root vegetables. This dish offers a satisfying balance of savory protein and sweet, earthy notes from carrots and parsnips, all simmered to perfection in a light red wine reduction.

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NUTRITION

Protein

39.1g

Fat

25.9g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/2 cup Carrots

1/2 cup Parsnips

1/4 cup Red Wine

1/2 medium Onion

2 cloves Garlic

1/2 cup Beef Broth

1 tbsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 325°F.
2
Season the short ribs generously with salt and pepper.
3
In a heavy, oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until all sides are browned. Remove them from the pot.
4
Reduce the heat to medium and add diced half onion and minced garlic. Sauté until fragrant.
5
Deglaze the pot with the red wine, scraping up any browned bits from the bottom.
6
Add the beef broth and fresh thyme, stirring to combine.
7
Return the short ribs to the pot and add chopped carrots and parsnips.
8
Cover the pot and transfer it to the oven. Braise for about 2 to 2.5 hours until the meat is fork-tender and the vegetables are soft.
9
Adjust salt and pepper if needed before serving.