YOUR SOLIN GENERATED RECIPE
Red Wine Braised Short Ribs with Root Vegetables
Savor the deep flavors of tender short ribs slowly braised in red wine with a medley of hearty root vegetables. This dish delivers a comforting balance of robust, savory notes paired with the natural sweetness of carrots and parsnips, yielding a satisfying and nourishing meal perfect for a dinner that comforts and delights.
INGREDIENTS
5 oz Short Ribs (approx. 140g)
1 medium Carrot (approx. 61g)
1 medium Parsnip (approx. 112g)
1/2 medium Onion (approx. 55g)
1/4 cup Red Wine (approx. 60g)
1/2 cup Beef Broth (Low-Sodium, approx. 120g)
2 cloves Garlic
2 sprigs Fresh Thyme
Salt & Pepper to taste
PREPARATION
Preheat a heavy skillet or Dutch oven over medium-high heat. Pat the short ribs dry and season generously with salt and pepper.
Sear the short ribs on all sides until they are nicely browned, about 2-3 minutes per side. Remove and set aside.
In the same pan, add the chopped garlic, sliced onion, diced carrot, and parsnip. Sauté for about 4-5 minutes until they begin to soften and develop some color.
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.
Return the short ribs to the pan along with the beef broth and add the fresh thyme sprigs. Bring the mixture to a simmer.
Cover the pan, reduce the heat to low, and let it braise gently for 2 to 2.5 hours, or until the meat is fork-tender and the flavors are well integrated.
Once done, adjust seasoning with salt and pepper as needed. Serve warm, ensuring a balanced portion of meat and vegetables.