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 rich flavors of tender, braised short ribs slow-cooked in red wine with a medley of earthy root vegetables. This elegant dish melds the deep, robust notes of beef with the sweetness of carrots and parsnips, enhanced by aromatic herbs and a silky wine reduction, creating a comforting, hearty meal that's perfect for a satisfying dinner.

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NUTRITION

542kcal
Protein
38.2g
Fat
29.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1 medium Carrot

1/2 medium Parsnip

1/4 cup Red Wine

1/4 medium Onion (quartered)

1 Garlic Clove

1/2 cup Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Heat olive oil in a heavy, oven-safe pot over medium-high heat. Season the beef short ribs with salt and pepper, and sear them on all sides until browned. Remove the ribs and set aside.

  • 3

    Add the quartered onion and garlic to the pot and sauté until softened, about 2-3 minutes.

  • 4

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

  • 5

    Return the short ribs to the pot and add the beef broth along with the fresh thyme and rosemary.

  • 6

    Add the chopped carrot and parsnip around the ribs.

  • 7

    Cover the pot with a lid and transfer it to the oven. Braise for about 2 to 2.5 hours or until the meat is tender and easily pulls away from the bone.

  • 8

    Once done, adjust the seasoning with salt and pepper if needed. Serve hot, spooning some of the braising liquid and vegetables over the ribs.

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 rich flavors of tender, braised short ribs slow-cooked in red wine with a medley of earthy root vegetables. This elegant dish melds the deep, robust notes of beef with the sweetness of carrots and parsnips, enhanced by aromatic herbs and a silky wine reduction, creating a comforting, hearty meal that's perfect for a satisfying dinner.

NUTRITION

542kcal
Protein
38.2g
Fat
29.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1 medium Carrot

1/2 medium Parsnip

1/4 cup Red Wine

1/4 medium Onion (quartered)

1 Garlic Clove

1/2 cup Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Heat olive oil in a heavy, oven-safe pot over medium-high heat. Season the beef short ribs with salt and pepper, and sear them on all sides until browned. Remove the ribs and set aside.

  • 3

    Add the quartered onion and garlic to the pot and sauté until softened, about 2-3 minutes.

  • 4

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

  • 5

    Return the short ribs to the pot and add the beef broth along with the fresh thyme and rosemary.

  • 6

    Add the chopped carrot and parsnip around the ribs.

  • 7

    Cover the pot with a lid and transfer it to the oven. Braise for about 2 to 2.5 hours or until the meat is tender and easily pulls away from the bone.

  • 8

    Once done, adjust the seasoning with salt and pepper if needed. Serve hot, spooning some of the braising liquid and vegetables over the ribs.