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: 5 oz braised Beef Short Ribs; 1 medium Carrot; 1 small Parsnip; 1/4 portion Red Onion; 1/4 cup Dry Red Wine; 1/2 cup Low Sodium Beef Broth; 1 tsp Olive Oil; 2 sprigs Fresh Thyme; Salt and Pepper to taste

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 a hearty and comforting dish where tender, braised short ribs meld with the earthy sweetness of root vegetables and the depth of red wine. This slow-cooked meal delivers a warm balance of savory meat and caramelized vegetables ideal for a nourishing dinner.

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NUTRITION

Protein

38.1g

Fat

23g

Carbs

22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz braised Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 portion Red Onion

1/4 cup Dry Red Wine

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 325°F.
2
Season the beef short ribs generously with salt and pepper.
3
Heat olive oil in an oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned.
4
Remove the ribs and lower the heat. Add chopped red onion, diced carrot, and parsnip pieces, cooking until slightly softened.
5
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
6
Return the short ribs to the pot along with beef broth and fresh thyme sprigs. Bring to a simmer.
7
Cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours until the ribs are tender.
8
Once done, remove the thyme sprigs, adjust seasoning if needed, and serve warm ensuring a balanced portion that fits your macro targets.