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: 6 oz Beef Short Ribs; 1 medium Carrot; 1 medium Parsnip; 0.5 medium Onion; 2 cloves Garlic; 0.25 cup Red Wine; 1 cup Beef Broth; 1 sprig Fresh Thyme; Salt and 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 tender, braised short ribs slow-cooked in a rich red wine broth accompanied by sweet and earthy root vegetables. The dish is infused with aromatic garlic, onions, and fresh thyme, creating a comforting, hearty meal perfect for a satisfying dinner.

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NUTRITION

Protein

40g

Fat

22.4g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1 medium Parsnip

0.5 medium Onion

2 cloves Garlic

0.25 cup Red Wine

1 cup Beef Broth

1 sprig Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat a heavy pot or Dutch oven over medium-high heat.
2
Season the short ribs generously with salt and pepper.
3
Sear the short ribs in the pot until browned on all sides, then remove and set aside.
4
In the same pot, add the chopped onion and garlic, sautéing until fragrant and softened.
5
Add diced carrot and parsnip, cooking for a few minutes until they begin to soften.
6
Return the browned short ribs to the pot and pour in the red wine, allowing the alcohol to reduce slightly.
7
Add the beef broth and a sprig of fresh thyme, bringing the mixture to a simmer.
8
Cover the pot and let the dish braise on low heat for about 2 to 2.5 hours, or until the meat is tender and the flavors meld.
9
Adjust seasoning with salt and pepper as needed before serving.