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

Enjoy the rich flavors of tender red wine braised short ribs paired with a medley of hearty root vegetables. This dish features succulent 6‑ounce short rib braised slowly in red wine, with carrots, parsnips, onions, garlic, and a hint of fresh herbs, offering deep, warming notes perfect for a satisfying dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

567kcal
Protein
36.4g
Fat
34.8g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Short Ribs

1/2 medium Carrot (halved)

1/2 medium Parsnip (halved)

1/4 medium Onion (quartered)

1/4 cup Red Wine

1 tsp Olive Oil

2 Garlic Cloves

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    Heat olive oil in an oven-safe pot over medium-high heat and sear the short ribs on all sides until browned.

  • 4

    Reduce heat to medium, add the garlic, and let it release its aroma, then deglaze the pot with red wine, scraping up any brown bits from the bottom.

  • 5

    Add the chopped carrots, parsnip, and quartered onion, along with rosemary and thyme sprigs.

  • 6

    Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2 to 2.5 hours, until the meat is tender and easily pulls apart.

  • 7

    Remove the short ribs and vegetables onto a plate. If desired, strain the braising liquid for a richer sauce to drizzle over the dish.

  • 8

    Serve warm and enjoy the balanced flavors of rich, braised meat and earthy root vegetables.

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

Enjoy the rich flavors of tender red wine braised short ribs paired with a medley of hearty root vegetables. This dish features succulent 6‑ounce short rib braised slowly in red wine, with carrots, parsnips, onions, garlic, and a hint of fresh herbs, offering deep, warming notes perfect for a satisfying dinner.

NUTRITION

567kcal
Protein
36.4g
Fat
34.8g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Short Ribs

1/2 medium Carrot (halved)

1/2 medium Parsnip (halved)

1/4 medium Onion (quartered)

1/4 cup Red Wine

1 tsp Olive Oil

2 Garlic Cloves

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    Heat olive oil in an oven-safe pot over medium-high heat and sear the short ribs on all sides until browned.

  • 4

    Reduce heat to medium, add the garlic, and let it release its aroma, then deglaze the pot with red wine, scraping up any brown bits from the bottom.

  • 5

    Add the chopped carrots, parsnip, and quartered onion, along with rosemary and thyme sprigs.

  • 6

    Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2 to 2.5 hours, until the meat is tender and easily pulls apart.

  • 7

    Remove the short ribs and vegetables onto a plate. If desired, strain the braising liquid for a richer sauce to drizzle over the dish.

  • 8

    Serve warm and enjoy the balanced flavors of rich, braised meat and earthy root vegetables.