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: 7 ounces Beef Short Ribs; 1 medium Carrot; 1 small Parsnip; 1/4 cup Red Wine; 1/4 cup Onion, chopped; 2 cloves Garlic; 1 teaspoon Olive Oil; 2 sprigs Fresh Thyme

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 tender short ribs slowly braised in a rich red wine sauce, mingled with sweet root vegetables and aromatic herbs. This comforting dish melds deep flavors with a delicate balance of lean protein and nourishing vegetables, perfect for a satisfying dinner that feels indulgent without overloading on calories.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

35.4g

Fat

29.9g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 cup Red Wine

1/4 cup Onion, chopped

2 cloves Garlic

1 teaspoon Olive Oil

2 sprigs Fresh Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the short ribs dry and season lightly with salt and pepper.
2
Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned.
3
Add chopped onion and minced garlic to the pot, sauté until soft and aromatic.
4
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
5
Add the chopped carrot and parsnip (cut into chunks) along with the fresh thyme sprigs.
6
Reduce the heat, cover partially, and let the ribs simmer in the wine and vegetable mixture for about 2 to 2.5 hours, or until they are fork-tender.
7
Adjust the seasoning with salt and pepper as needed before serving.
8
Plate a serving ensuring to include some of the braised vegetables with the meat for a balanced bite.