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 deep, rich flavors of tender short ribs braised slowly in red wine, mingling with caramelized root vegetables and aromatic herbs. This rustic dish delivers comforting warmth and a harmonious blend of savory and subtly sweet notes perfect for a hearty dinner.

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NUTRITION

533kcal
Protein
36.9g
Fat
30.3g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Short Ribs

1 small Carrot

1 small Parsnip

1/4 portion Red Onion

1/8 cup Red Wine

1 clove Garlic

2 sprigs Fresh Thyme

1 Bay Leaf

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper. In an oven-safe pot or Dutch oven, sear the short ribs on all sides over medium-high heat until browned, about 3-4 minutes per side.

  • 3

    Remove the ribs and add the chopped red onion, garlic, carrot, and parsnip to the pot. Sauté the vegetables for 4-5 minutes until they begin to soften.

  • 4

    Return the short ribs to the pot and pour in the red wine. Add the fresh thyme sprigs and bay leaf, scraping up any browned bits from the bottom of the pot.

  • 5

    Bring the mixture to a simmer, then cover the pot with a lid and transfer it into the preheated oven. Braise for 2 to 2.5 hours until the meat is fork-tender and the flavors have melded.

  • 6

    Once cooked, remove the bay leaf and thyme sprigs. Plate a serving of short ribs with a generous spoonful of the braised root vegetables and sauce.

  • 7

    Serve warm and enjoy the comforting rich flavors of this rustic dish.

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 deep, rich flavors of tender short ribs braised slowly in red wine, mingling with caramelized root vegetables and aromatic herbs. This rustic dish delivers comforting warmth and a harmonious blend of savory and subtly sweet notes perfect for a hearty dinner.

NUTRITION

533kcal
Protein
36.9g
Fat
30.3g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Short Ribs

1 small Carrot

1 small Parsnip

1/4 portion Red Onion

1/8 cup Red Wine

1 clove Garlic

2 sprigs Fresh Thyme

1 Bay Leaf

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper. In an oven-safe pot or Dutch oven, sear the short ribs on all sides over medium-high heat until browned, about 3-4 minutes per side.

  • 3

    Remove the ribs and add the chopped red onion, garlic, carrot, and parsnip to the pot. Sauté the vegetables for 4-5 minutes until they begin to soften.

  • 4

    Return the short ribs to the pot and pour in the red wine. Add the fresh thyme sprigs and bay leaf, scraping up any browned bits from the bottom of the pot.

  • 5

    Bring the mixture to a simmer, then cover the pot with a lid and transfer it into the preheated oven. Braise for 2 to 2.5 hours until the meat is fork-tender and the flavors have melded.

  • 6

    Once cooked, remove the bay leaf and thyme sprigs. Plate a serving of short ribs with a generous spoonful of the braised root vegetables and sauce.

  • 7

    Serve warm and enjoy the comforting rich flavors of this rustic dish.