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.

Red Wine Braised Short Ribs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Short Ribs with Root Vegetables

Enjoy tender, red wine-braised short ribs slow-cooked with a medley of sweet root vegetables, creating a comforting dish with a rich, savory sauce. The succulent meat combined with caramelized carrots and parsnips makes every bite a balanced mix of deep flavors and a satisfying texture.

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NUTRITION

487kcal
Protein
34.4g
Fat
25.9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

1 medium Carrot

0.75 cup Parsnips

60 milliliters Dry Red Wine

1 teaspoon Olive Oil

0.5 cup Beef Broth

2 cloves Garlic

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs lightly with salt and pepper. In a Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat and sear the short ribs on all sides until well browned.

  • 3

    Add the chopped garlic and cook for another minute until fragrant.

  • 4

    Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom.

  • 5

    Add the beef broth, roughly chopped carrot, parsnip pieces, and fresh thyme sprigs. Bring to a simmer.

  • 6

    Cover the pot and transfer to the preheated oven. Braise for about 2 hours until the meat is tender and infused with the flavors of the vegetables and red wine.

  • 7

    Once cooked, remove the thyme sprigs, adjust seasoning if necessary, and serve the short ribs with the braised vegetables and sauce.

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.

Red Wine Braised Short Ribs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Short Ribs with Root Vegetables

Enjoy tender, red wine-braised short ribs slow-cooked with a medley of sweet root vegetables, creating a comforting dish with a rich, savory sauce. The succulent meat combined with caramelized carrots and parsnips makes every bite a balanced mix of deep flavors and a satisfying texture.

NUTRITION

487kcal
Protein
34.4g
Fat
25.9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

1 medium Carrot

0.75 cup Parsnips

60 milliliters Dry Red Wine

1 teaspoon Olive Oil

0.5 cup Beef Broth

2 cloves Garlic

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs lightly with salt and pepper. In a Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat and sear the short ribs on all sides until well browned.

  • 3

    Add the chopped garlic and cook for another minute until fragrant.

  • 4

    Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom.

  • 5

    Add the beef broth, roughly chopped carrot, parsnip pieces, and fresh thyme sprigs. Bring to a simmer.

  • 6

    Cover the pot and transfer to the preheated oven. Braise for about 2 hours until the meat is tender and infused with the flavors of the vegetables and red wine.

  • 7

    Once cooked, remove the thyme sprigs, adjust seasoning if necessary, and serve the short ribs with the braised vegetables and sauce.