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: 4.5 ounces Braised Beef Short Ribs; 100 grams Carrot; 100 grams Parsnip; 50 grams Yellow Onion; 50 ml Red Wine; 1 clove Garlic; 100 ml Beef Broth; 1 teaspoon Olive Oil

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, comforting flavors of tender short ribs slowly braised in a silky red wine sauce, mingled with sweet and earthy root vegetables. Every bite delivers a harmony of deep meaty essence balanced by the natural sweetness of carrots, parsnips, and hints of aromatic onion and garlic.

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NUTRITION

Protein

33.6g

Fat

27.8g

Carbs

35.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Braised Beef Short Ribs

100 grams Carrot

100 grams Parsnip

50 grams Yellow Onion

50 ml Red Wine

1 clove Garlic

100 ml Beef Broth

1 teaspoon Olive Oil

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PREPARATION

1
Preheat a medium pot over medium-high heat and add the olive oil.
2
Sear the braised short ribs on all sides until browned, then remove and set aside.
3
In the same pot, add the chopped onion and minced garlic, sautéing until softened and fragrant.
4
Add diced carrots and parsnips. Sauté for an additional 3-4 minutes to begin softening the vegetables.
5
Pour in the red wine and beef broth, stirring to deglaze the pot and scraping up any browned bits.
6
Return the short ribs to the pot, reduce the heat to low, cover, and let simmer for 1.5 to 2 hours until the meat is tender and flavors meld.
7
Adjust seasoning if needed, and serve warm, ensuring a balanced portion of meat and vegetables on each plate.