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 braised short ribs that have been gently simmered in a rich red wine reduction alongside delicately roasted root vegetables. The interplay of sweet carrots, earthy parsnips, and aromatic onions brings a depth of flavor, making this dish a perfect cozy dinner that is both hearty and refined.

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NUTRITION

396kcal
Protein
32.9g
Fat
20.4g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

1/2 cup diced Carrot

1/2 cup diced Parsnip

1/4 cup Red Wine

1/4 cup diced Onion

1 clove Garlic

1 tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F to prepare for a gentle braise.

  • 2

    Season the short ribs with salt and pepper. In a heavy oven-safe pot, sear the ribs over medium-high heat until all sides are browned.

  • 3

    Remove the ribs if needed and add diced onions and garlic to the pot. Sauté until onions are translucent.

  • 4

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

  • 5

    Return the short ribs to the pot. Add the diced carrots, parsnips, and fresh thyme. Season lightly with additional salt and pepper.

  • 6

    Cover the pot with a lid and transfer to the preheated oven. Let braise for about 2 to 2.5 hours until the ribs are tender.

  • 7

    Remove from oven, adjust seasoning if necessary, and serve warm with the vegetable medley and a drizzle of the red wine reduction.

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 braised short ribs that have been gently simmered in a rich red wine reduction alongside delicately roasted root vegetables. The interplay of sweet carrots, earthy parsnips, and aromatic onions brings a depth of flavor, making this dish a perfect cozy dinner that is both hearty and refined.

NUTRITION

396kcal
Protein
32.9g
Fat
20.4g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

1/2 cup diced Carrot

1/2 cup diced Parsnip

1/4 cup Red Wine

1/4 cup diced Onion

1 clove Garlic

1 tbsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F to prepare for a gentle braise.

  • 2

    Season the short ribs with salt and pepper. In a heavy oven-safe pot, sear the ribs over medium-high heat until all sides are browned.

  • 3

    Remove the ribs if needed and add diced onions and garlic to the pot. Sauté until onions are translucent.

  • 4

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

  • 5

    Return the short ribs to the pot. Add the diced carrots, parsnips, and fresh thyme. Season lightly with additional salt and pepper.

  • 6

    Cover the pot with a lid and transfer to the preheated oven. Let braise for about 2 to 2.5 hours until the ribs are tender.

  • 7

    Remove from oven, adjust seasoning if necessary, and serve warm with the vegetable medley and a drizzle of the red wine reduction.