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 Beef Short Ribs (braised, trimmed); 1 medium Carrot; 1 half-medium Parsnip; 1 quarter-medium Yellow Onion; 1/4 cup Dry Red Wine; 1/2 cup Low Sodium Beef Broth; 1 Garlic Clove

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 this comforting dish where tender short ribs are slowly braised in a rich red wine reduction alongside sweet carrots, earthy parsnips, and aromatic onions. The melding of flavors creates a heartwarming, savory meal perfect for a cozy dinner.

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NUTRITION

Protein

32.8g

Fat

22.5g

Carbs

20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised, trimmed)

1 medium Carrot

1 half-medium Parsnip

1 quarter-medium Yellow Onion

1/4 cup Dry Red Wine

1/2 cup Low Sodium Beef Broth

1 Garlic Clove

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PREPARATION

1
Preheat your oven to 325°F.
2
Season the beef short ribs lightly with salt and pepper.
3
In a heavy, oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until browned on all sides. Remove and set aside.
4
Add chopped garlic, diced onion, sliced carrot, and parsnip to the pot and sauté for about 3-4 minutes until they begin to soften.
5
Pour in the red wine and beef broth, stirring to loosen any browned bits from the bottom of the pot.
6
Return the short ribs to the pot, ensuring they are partially submerged in the liquid.
7
Cover the pot with a lid and transfer to the preheated oven. Braise for about 2 to 2.5 hours, or until the meat is tender and easily pulls apart.
8
Once cooked, remove the pot from the oven and let it rest for a few minutes before serving. Spoon the rich sauce and vegetables over the ribs.