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 this hearty, comforting dish featuring tender, braised short ribs slowly cooked in red wine and beef broth with a medley of root vegetables. The deep, rich flavors from the wine and aromatic vegetables create a rustic meal that's both elegant and satisfying, perfect for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

520kcal
Protein
39.3g
Fat
25.1g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Beef Short Ribs

1/2 cup sliced Carrots

1/2 cup diced Parsnips

1/2 cup diced Turnip

1/4 cup Dry Red Wine

1/2 cup Low-Sodium Beef Broth

1 tbsp Fresh Thyme

2 cloves Garlic, minced

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F if finishing braising in the oven.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    In a heavy, oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until all sides are browned, about 2-3 minutes per side.

  • 4

    Remove the short ribs temporarily and add minced garlic and fresh thyme to the pot, cooking until fragrant.

  • 5

    Pour in the red wine and beef broth, stirring to lift the browned bits from the bottom.

  • 6

    Return the short ribs to the pot, then add the carrots, parsnips, and turnips around the meat.

  • 7

    Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.

  • 8

    Braise for about 2 to 2.5 hours until the meat is very tender and the vegetables are cooked through.

  • 9

    Adjust seasoning with salt and pepper as 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 this hearty, comforting dish featuring tender, braised short ribs slowly cooked in red wine and beef broth with a medley of root vegetables. The deep, rich flavors from the wine and aromatic vegetables create a rustic meal that's both elegant and satisfying, perfect for a wholesome dinner.

NUTRITION

520kcal
Protein
39.3g
Fat
25.1g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Beef Short Ribs

1/2 cup sliced Carrots

1/2 cup diced Parsnips

1/2 cup diced Turnip

1/4 cup Dry Red Wine

1/2 cup Low-Sodium Beef Broth

1 tbsp Fresh Thyme

2 cloves Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F if finishing braising in the oven.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    In a heavy, oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until all sides are browned, about 2-3 minutes per side.

  • 4

    Remove the short ribs temporarily and add minced garlic and fresh thyme to the pot, cooking until fragrant.

  • 5

    Pour in the red wine and beef broth, stirring to lift the browned bits from the bottom.

  • 6

    Return the short ribs to the pot, then add the carrots, parsnips, and turnips around the meat.

  • 7

    Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.

  • 8

    Braise for about 2 to 2.5 hours until the meat is very tender and the vegetables are cooked through.

  • 9

    Adjust seasoning with salt and pepper as needed before serving.