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; 1/2 cup diced Carrots; 1/2 cup diced Parsnips; 1/4 cup diced Yellow Onion; 1 clove minced Garlic; 1/4 cup Red Wine; 1/2 cup Beef Broth; 1 tsp Olive Oil

Red Wine Braised Short Ribs with Root Vegetables

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YOUR SOLIN GENERATED RECIPE

Red Wine Braised Short Ribs with Root Vegetables

Savor the rich, comforting flavors of tender red wine braised short ribs paired with a medley of sweet root vegetables. This rustic dish boasts layers of caramelized onions, garlic, and earthy carrots and parsnips, gently simmered in red wine and beef broth with a drizzle of olive oil, creating a harmonious balance of savory and subtly sweet notes.

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NUTRITION

Protein

34.2g

Fat

30.4g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/4 cup diced Yellow Onion

1 clove minced Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

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PREPARATION

1
Preheat a large, heavy-bottomed pot over medium-high heat and add the olive oil.
2
Sear the 5 oz braised short ribs on all sides until browned, then remove and set aside.
3
In the same pot, add the diced onions and garlic, stirring until soft and fragrant.
4
Add the diced carrots and parsnips, stirring for a few minutes to start softening them.
5
Deglaze the pot with the red wine, scraping up any browned bits from the bottom.
6
Return the short ribs to the pot, and pour in the beef broth. Bring to a simmer.
7
Reduce the heat to low, cover the pot, and let it braise for about 1.5 to 2 hours until the meat is tender and the flavors meld together.
8
Adjust seasoning if needed, and serve hot with the tender vegetables and flavorful braising liquid.