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 medium Onion; 1 clove Garlic

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 rich, slow-braised short ribs enveloped in a robust red wine reduction, complemented by tender root vegetables. This dish merges deep, savory flavors with the subtle sweetness of carrots and parsnips, creating a hearty and satisfying meal perfect for dinner.

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NUTRITION

Protein

37.1g

Fat

20.2g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

1 medium Carrot

1 small Parsnip

1/4 cup Red Wine

1/4 medium Onion

1 clove Garlic

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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 until browned on all sides, then remove and set aside.
3
In the same pot, add the chopped onion and garlic, stirring until aromatic and softened.
4
Add diced carrot and parsnip, and cook for another 3-4 minutes.
5
Pour in the red wine to deglaze the pot, scraping up any browned bits.
6
Return the short ribs to the pot, cover partially with a lid, and reduce the heat to a low simmer.
7
Allow the dish to braise for about 2 hours until the short ribs are tender and the root vegetables are soft.
8
Adjust seasoning with salt and pepper if needed, then serve the tender short ribs with the rich, red wine vegetable sauce.