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, comforting flavors of tender short ribs braised in red wine and aromatic herbs, complemented by a medley of sweet root vegetables. This dish features beautifully caramelized carrots, parsnips, and onions that meld perfectly with the savory beef, creating a hearty meal that's both satisfying and elegant.

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NUTRITION

498kcal
Protein
38.2g
Fat
25.8g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1/2 cup chopped Carrot

1/2 cup chopped Parsnip

1/4 cup chopped Onion

1/4 cup Red Wine

1/2 cup Beef Stock

1 clove Garlic, minced

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the short ribs with salt and pepper. Sear them in the pot until browned on all sides, then set aside.

  • 3

    In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant.

  • 4

    Add the chopped carrots and parsnips, stirring to coat them in the flavorful drippings.

  • 5

    Pour in the red wine to deglaze the pot, scraping up any browned bits. Let it reduce slightly for 2-3 minutes.

  • 6

    Return the short ribs to the pot and add the beef stock, fresh thyme, and bay leaf.

  • 7

    Bring the mixture to a simmer, then cover the pot and transfer it to a preheated 325°F (163°C) oven.

  • 8

    Braise for about 2 to 2.5 hours, or until the short ribs are tender and the flavors meld together.

  • 9

    Remove the thyme sprigs and bay leaf, and adjust the seasoning with salt and pepper if needed 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 rich, comforting flavors of tender short ribs braised in red wine and aromatic herbs, complemented by a medley of sweet root vegetables. This dish features beautifully caramelized carrots, parsnips, and onions that meld perfectly with the savory beef, creating a hearty meal that's both satisfying and elegant.

NUTRITION

498kcal
Protein
38.2g
Fat
25.8g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (braised)

1/2 cup chopped Carrot

1/2 cup chopped Parsnip

1/4 cup chopped Onion

1/4 cup Red Wine

1/2 cup Beef Stock

1 clove Garlic, minced

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the short ribs with salt and pepper. Sear them in the pot until browned on all sides, then set aside.

  • 3

    In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant.

  • 4

    Add the chopped carrots and parsnips, stirring to coat them in the flavorful drippings.

  • 5

    Pour in the red wine to deglaze the pot, scraping up any browned bits. Let it reduce slightly for 2-3 minutes.

  • 6

    Return the short ribs to the pot and add the beef stock, fresh thyme, and bay leaf.

  • 7

    Bring the mixture to a simmer, then cover the pot and transfer it to a preheated 325°F (163°C) oven.

  • 8

    Braise for about 2 to 2.5 hours, or until the short ribs are tender and the flavors meld together.

  • 9

    Remove the thyme sprigs and bay leaf, and adjust the seasoning with salt and pepper if needed before serving.