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 comforting warmth of tender, red wine braised short ribs bathed in a rich, aromatic sauce alongside caramelized root vegetables. This deeply flavorful dish melds the savory depth of braised beef with the natural sweetness of carrots and parsnips, accented by a hint of red wine and fresh herbs for a truly satisfying meal.

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NUTRITION

592kcal
Protein
38.3g
Fat
32.7g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

7 oz braised beef short ribs

1 medium carrot

1 medium parsnip

1/4 medium red onion (quartered)

2 tbsp red wine

1/2 cup beef broth

1/2 tbsp tomato paste

1/2 tsp olive oil

2 sprigs fresh thyme

1 sprig fresh rosemary

2 garlic cloves

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs lightly with salt and pepper.

  • 3

    Heat olive oil in a heavy oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned.

  • 4

    Remove the ribs temporarily and add the quartered red onion, garlic, chopped carrot, and parsnip to the pot. Sauté until they begin to soften and take on a bit of color.

  • 5

    Deglaze the pot with red wine, scraping up any browned bits from the bottom.

  • 6

    Stir in the tomato paste followed by the beef broth. Return the short ribs to the pot and add the thyme and rosemary.

  • 7

    Cover the pot with a lid or foil and transfer to the oven. Braise for approximately 2 to 2.5 hours until the meat is tender and falling off the bone.

  • 8

    Remove the herbs before serving and adjust seasoning with salt and pepper as needed.

  • 9

    Plate the short ribs with a generous serving of the braised root vegetables and a drizzle of the reduced cooking liquid.

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 comforting warmth of tender, red wine braised short ribs bathed in a rich, aromatic sauce alongside caramelized root vegetables. This deeply flavorful dish melds the savory depth of braised beef with the natural sweetness of carrots and parsnips, accented by a hint of red wine and fresh herbs for a truly satisfying meal.

NUTRITION

592kcal
Protein
38.3g
Fat
32.7g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

7 oz braised beef short ribs

1 medium carrot

1 medium parsnip

1/4 medium red onion (quartered)

2 tbsp red wine

1/2 cup beef broth

1/2 tbsp tomato paste

1/2 tsp olive oil

2 sprigs fresh thyme

1 sprig fresh rosemary

2 garlic cloves

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs lightly with salt and pepper.

  • 3

    Heat olive oil in a heavy oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned.

  • 4

    Remove the ribs temporarily and add the quartered red onion, garlic, chopped carrot, and parsnip to the pot. Sauté until they begin to soften and take on a bit of color.

  • 5

    Deglaze the pot with red wine, scraping up any browned bits from the bottom.

  • 6

    Stir in the tomato paste followed by the beef broth. Return the short ribs to the pot and add the thyme and rosemary.

  • 7

    Cover the pot with a lid or foil and transfer to the oven. Braise for approximately 2 to 2.5 hours until the meat is tender and falling off the bone.

  • 8

    Remove the herbs before serving and adjust seasoning with salt and pepper as needed.

  • 9

    Plate the short ribs with a generous serving of the braised root vegetables and a drizzle of the reduced cooking liquid.