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 Braised Short Ribs; 1 medium Carrot; 1 small Parsnip; 1/4 cup Red Wine; 1/4 cup diced Yellow Onion; 1 clove Garlic; 1/2 cup Beef Broth

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 hearty comfort of tender braised short ribs infused with a rich red wine reduction, complemented by a medley of earthy root vegetables. This dish brings warmth and depth to your plate, boasting succulent meat and vibrantly roasted veggies with every bite.

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NUTRITION

Protein

34.4g

Fat

20.4g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

1 medium Carrot

1 small Parsnip

1/4 cup Red Wine

1/4 cup diced Yellow Onion

1 clove Garlic

1/2 cup Beef Broth

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PREPARATION

1
Preheat a heavy pot or Dutch oven over medium-high heat.
2
Season the short ribs lightly with salt and pepper. Sear them in the pot for 2-3 minutes per side until well-browned, then remove and set aside.
3
In the same pot, add the diced onion and minced garlic. Sauté until softened and fragrant, about 2 minutes.
4
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let the wine simmer for 1-2 minutes.
5
Return the short ribs to the pot and add the beef broth.
6
Add chopped carrot and parsnip, arranging them around the meat.
7
Bring the mixture to a simmer, then reduce the heat to low. Cover and braise gently for about 1.5 to 2 hours, or until the meat is tender and the flavors meld.
8
Adjust seasoning with salt and pepper to taste and serve warm.