Name: Red Wine Braised Short Ribs with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Beef Short Ribs; 1/2 cup chopped Carrots; 1/2 cup chopped Parsnips; 1/4 cup Red Wine; 1 tsp Olive Oil; 1/4 cup Low-Fat Greek Yogurt; 1/4 small Onion, diced; 1 clove Garlic, minced

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.

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Short Ribs with Root Vegetables

Savor the rich, comforting flavors of braised short ribs tenderized in red wine and aromatic root vegetables, accented with a refreshing dollop of herbed Greek yogurt to brighten every bite.

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NUTRITION

Protein

41.8g

Fat

23.1g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

3 oz Beef Short Ribs

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/4 cup Red Wine

1 tsp Olive Oil

1/4 cup Low-Fat Greek Yogurt

1/4 small Onion, diced

1 clove Garlic, minced

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PREPARATION

1
Preheat a heavy-bottomed pot or Dutch oven over medium heat and add olive oil.
2
Sauté the diced onion until softened, then add the minced garlic and cook until fragrant.
3
Deglaze the pot with red wine, scraping any browned bits from the bottom.
4
Add the chopped carrots and parsnips, stirring to combine with the onion and garlic.
5
Place the beef short ribs into the pot, ensuring they are nestled among the vegetables.
6
Cover the pot and let the mixture simmer over low heat, allowing the flavors to meld and the meat to become tender, about 1.5 to 2 hours.
7
Once the short ribs are fork-tender, serve the dish in a warm bowl and top with a dollop of low-fat Greek yogurt for a refreshing contrast.