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

Savor the deep, rich flavors of tender braised short ribs slowly cooked in a red wine reduction with a medley of earthy root vegetables. This hearty dish brings together the robust essence of beef and aromatic herbs with the natural sweetness of carrots and parsnips, creating a comforting yet refined meal perfect for a nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

510kcal
Protein
35.5g
Fat
22.5g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs (Braised)

1 cup chopped Carrot

1 small diced Parsnip

1/2 cup chopped Celery

1/4 cup Red Wine

1/2 medium Onion, sliced

2 cloves Garlic, minced

1/2 cup Beef Broth

3 sprigs Fresh Thyme

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    Sear the short ribs in the pot until browned on all sides, about 3-4 minutes per side. Remove and set aside.

  • 4

    In the same pot, add the sliced onions and minced garlic; sauté until fragrant and slightly softened, about 2 minutes.

  • 5

    Deglaze the pot with red wine, scraping up browned bits from the bottom.

  • 6

    Add the beef broth, chopped carrots, diced parsnip, and chopped celery to the pot. Stir to combine.

  • 7

    Return the short ribs to the pot along with any accumulated juices, and add the fresh thyme sprigs.

  • 8

    Bring the mixture to a simmer, then cover and reduce heat to low. Allow to braise gently for about 1.5 to 2 hours or until the meat is tender and falling off the bone.

  • 9

    Adjust salt and pepper to taste before serving.

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

Savor the deep, rich flavors of tender braised short ribs slowly cooked in a red wine reduction with a medley of earthy root vegetables. This hearty dish brings together the robust essence of beef and aromatic herbs with the natural sweetness of carrots and parsnips, creating a comforting yet refined meal perfect for a nourishing dinner.

NUTRITION

510kcal
Protein
35.5g
Fat
22.5g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs (Braised)

1 cup chopped Carrot

1 small diced Parsnip

1/2 cup chopped Celery

1/4 cup Red Wine

1/2 medium Onion, sliced

2 cloves Garlic, minced

1/2 cup Beef Broth

3 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    Sear the short ribs in the pot until browned on all sides, about 3-4 minutes per side. Remove and set aside.

  • 4

    In the same pot, add the sliced onions and minced garlic; sauté until fragrant and slightly softened, about 2 minutes.

  • 5

    Deglaze the pot with red wine, scraping up browned bits from the bottom.

  • 6

    Add the beef broth, chopped carrots, diced parsnip, and chopped celery to the pot. Stir to combine.

  • 7

    Return the short ribs to the pot along with any accumulated juices, and add the fresh thyme sprigs.

  • 8

    Bring the mixture to a simmer, then cover and reduce heat to low. Allow to braise gently for about 1.5 to 2 hours or until the meat is tender and falling off the bone.

  • 9

    Adjust salt and pepper to taste before serving.