YOUR SOLIN GENERATED RECIPE
Garlic-Red Wine Braised Short Ribs with Root Vegetables
Savor the deep, rich flavors of tender, braised short ribs bathed in a fragrant garlic and red wine sauce, complemented by sweet, earthy root vegetables. This hearty dish delivers a comforting blend of savory meat and aromatic vegetables, all crafted to perfectly balance protein and calorie needs without compromising on taste.
INGREDIENTS
5 oz Beef Short Ribs
1 medium Carrot
1 small Parsnip
1/4 medium Yellow Onion (quartered)
2 Garlic Cloves
1/4 cup Red Wine
1/2 cup Low Sodium Beef Broth
1 tsp Olive Oil
2 sprigs Fresh Thyme
1 sprig Fresh Rosemary
Salt and Pepper to taste
PREPARATION
Pat the beef short ribs dry and season with salt and pepper.
Heat olive oil in a heavy skillet or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
Reduce heat to medium and add the quartered onion and minced garlic (from 2 cloves) to the pan. Sauté until translucent and fragrant, about 2-3 minutes.
Add the red wine to deglaze the pan, scraping up any browned bits from the bottom.
Return the browned short ribs to the pan and add the low sodium beef broth. Toss in the peeled and roughly chopped carrot and parsnip.
Add the fresh thyme and rosemary sprigs. Bring the mixture to a simmer, then reduce heat to low, cover, and let braise gently for about 1.5 to 2 hours, or until the meat is tender.
Taste and adjust seasoning with salt and pepper as needed. Remove the herb sprigs before serving.
Plate a portion ensuring the meat and vegetables are evenly distributed. Enjoy the rich, comforting flavors of your braised dish.