Red Wine Braised Beef Short Ribs with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Red Wine Braised Beef Short Ribs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Beef Short Ribs with Roasted Root Vegetables

Enjoy tender, braised beef short ribs infused with rich red wine and aromatic herbs, served alongside caramelized roasted root vegetables. This dish is a perfect balance of savory and slightly sweet flavors, with melt-in-your-mouth meat paired with a medley of carrots, parsnips, and onions for added texture and earthiness.

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NUTRITION

419kcal
Protein
39.3g
Fat
14.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Beef Short Ribs (trimmed, lean)

1/4 cup Red Wine

1 medium Carrot

1/2 medium Parsnip

1/4 cup chopped Yellow Onion

1 clove Garlic

1 tsp Olive Oil

1/4 cup Beef Stock (low-sodium)

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F for finishing the dish after braising.

  • 2

    Season the beef short ribs with salt and pepper.

  • 3

    Heat olive oil in a heavy oven-safe pot over medium-high heat. Sear the short ribs until browned on all sides, about 2-3 minutes per side.

  • 4

    Remove the short ribs temporarily and add chopped onion and minced garlic to the pot, sautéing until softened and aromatic.

  • 5

    Return the short ribs to the pot and pour in the red wine and beef stock. Add fresh thyme and rosemary.

  • 6

    Bring the mixture to a simmer, then cover and transfer the pot to the preheated oven. Braise for about 1.5 to 2 hours until the meat is tender.

  • 7

    Meanwhile, chop the carrot and parsnip into roughly equal pieces. Toss them lightly in olive oil, salt, and pepper.

  • 8

    About 25 minutes before the braising is complete, spread the vegetables on a baking sheet and roast in the oven until caramelized and tender.

  • 9

    Once the beef is fork-tender, serve a portioned 3 oz of beef short ribs alongside a generous serving of roasted root vegetables, spooning some of the braising liquid over the top for added flavor.

Red Wine Braised Beef Short Ribs with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Red Wine Braised Beef Short Ribs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Beef Short Ribs with Roasted Root Vegetables

Enjoy tender, braised beef short ribs infused with rich red wine and aromatic herbs, served alongside caramelized roasted root vegetables. This dish is a perfect balance of savory and slightly sweet flavors, with melt-in-your-mouth meat paired with a medley of carrots, parsnips, and onions for added texture and earthiness.

NUTRITION

419kcal
Protein
39.3g
Fat
14.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Beef Short Ribs (trimmed, lean)

1/4 cup Red Wine

1 medium Carrot

1/2 medium Parsnip

1/4 cup chopped Yellow Onion

1 clove Garlic

1 tsp Olive Oil

1/4 cup Beef Stock (low-sodium)

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 350°F for finishing the dish after braising.

  • 2

    Season the beef short ribs with salt and pepper.

  • 3

    Heat olive oil in a heavy oven-safe pot over medium-high heat. Sear the short ribs until browned on all sides, about 2-3 minutes per side.

  • 4

    Remove the short ribs temporarily and add chopped onion and minced garlic to the pot, sautéing until softened and aromatic.

  • 5

    Return the short ribs to the pot and pour in the red wine and beef stock. Add fresh thyme and rosemary.

  • 6

    Bring the mixture to a simmer, then cover and transfer the pot to the preheated oven. Braise for about 1.5 to 2 hours until the meat is tender.

  • 7

    Meanwhile, chop the carrot and parsnip into roughly equal pieces. Toss them lightly in olive oil, salt, and pepper.

  • 8

    About 25 minutes before the braising is complete, spread the vegetables on a baking sheet and roast in the oven until caramelized and tender.

  • 9

    Once the beef is fork-tender, serve a portioned 3 oz of beef short ribs alongside a generous serving of roasted root vegetables, spooning some of the braising liquid over the top for added flavor.