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 tender short ribs slow-cooked in a rich red wine broth alongside sweet root vegetables. This hearty dish delivers a harmonious blend of savory meat, aromatic herbs, and naturally sweet carrots and parsnips, offering a balanced meal that’s as flavorful as it is nutritious.

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NUTRITION

506kcal
Protein
34.4g
Fat
22g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/4 cup Red Wine

1/4 medium Yellow Onion, chopped

2 Garlic Cloves, minced

1/2 cup Low-Sodium Beef Broth

2 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Preheat a heavy-bottomed pot or Dutch oven over medium-high heat. Pat the beef short ribs dry with paper towels to ensure a good sear.

  • 2

    Season the short ribs lightly with salt and pepper. Sear them in the pot on all sides until golden brown, about 2-3 minutes per side. Remove and set aside.

  • 3

    In the same pot, add the chopped onion and garlic. Sauté until translucent and fragrant, about 2-3 minutes.

  • 4

    Add the diced carrots and parsnips to the pot and stir for another 2 minutes.

  • 5

    Pour in the red wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom.

  • 6

    Return the short ribs to the pot and add the low-sodium beef broth along with the thyme sprigs and bay leaf.

  • 7

    Bring the mixture to a simmer, then reduce the heat to low. Cover and let it braise slowly for about 2 to 2.5 hours, or until the meat is tender and easily pulls apart.

  • 8

    Once done, remove the thyme and bay leaf, adjust seasoning with salt and pepper if needed, and serve warm. Enjoy your hearty meal!

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 tender short ribs slow-cooked in a rich red wine broth alongside sweet root vegetables. This hearty dish delivers a harmonious blend of savory meat, aromatic herbs, and naturally sweet carrots and parsnips, offering a balanced meal that’s as flavorful as it is nutritious.

NUTRITION

506kcal
Protein
34.4g
Fat
22g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/4 cup Red Wine

1/4 medium Yellow Onion, chopped

2 Garlic Cloves, minced

1/2 cup Low-Sodium Beef Broth

2 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Preheat a heavy-bottomed pot or Dutch oven over medium-high heat. Pat the beef short ribs dry with paper towels to ensure a good sear.

  • 2

    Season the short ribs lightly with salt and pepper. Sear them in the pot on all sides until golden brown, about 2-3 minutes per side. Remove and set aside.

  • 3

    In the same pot, add the chopped onion and garlic. Sauté until translucent and fragrant, about 2-3 minutes.

  • 4

    Add the diced carrots and parsnips to the pot and stir for another 2 minutes.

  • 5

    Pour in the red wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom.

  • 6

    Return the short ribs to the pot and add the low-sodium beef broth along with the thyme sprigs and bay leaf.

  • 7

    Bring the mixture to a simmer, then reduce the heat to low. Cover and let it braise slowly for about 2 to 2.5 hours, or until the meat is tender and easily pulls apart.

  • 8

    Once done, remove the thyme and bay leaf, adjust seasoning with salt and pepper if needed, and serve warm. Enjoy your hearty meal!