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 gently simmered in a rich red wine and beef broth sauce with a medley of sweet carrots, hearty parsnips, and savory onions. This dish melds the deep flavors of slow-cooked beef with the natural sweetness of root vegetables to create a comforting and balanced plate perfect for dinner.

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NUTRITION

586kcal
Protein
37.4g
Fat
31.4g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Short Ribs (braised)

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1/4 cup Red Wine

1/2 cup Low-Sodium Beef Broth

1/2 tablespoon Olive Oil

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Pat the short ribs dry and season lightly with salt and pepper.

  • 2

    Heat olive oil in a heavy-bottomed pot over medium-high heat. Brown the short ribs on all sides until a deep crust forms.

  • 3

    Add the chopped onion, carrot (cut into chunks), and parsnip (cut into chunks) to the pot; sauté for about 3-4 minutes until they begin to soften.

  • 4

    Pour in the red wine to deglaze the pan, scraping up the browned bits from the bottom.

  • 5

    Add the low-sodium beef broth and fresh thyme sprigs. Bring the mixture to a simmer.

  • 6

    Reduce the heat to low, cover the pot, and let it braise gently for 1.5 to 2 hours, or until the short ribs are tender and the vegetables are soft.

  • 7

    Adjust seasoning with salt and pepper as needed, and serve hot with a drizzle of the braising liquid over the meat and 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

Savor tender, braised short ribs gently simmered in a rich red wine and beef broth sauce with a medley of sweet carrots, hearty parsnips, and savory onions. This dish melds the deep flavors of slow-cooked beef with the natural sweetness of root vegetables to create a comforting and balanced plate perfect for dinner.

NUTRITION

586kcal
Protein
37.4g
Fat
31.4g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Short Ribs (braised)

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1/4 cup Red Wine

1/2 cup Low-Sodium Beef Broth

1/2 tablespoon Olive Oil

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Pat the short ribs dry and season lightly with salt and pepper.

  • 2

    Heat olive oil in a heavy-bottomed pot over medium-high heat. Brown the short ribs on all sides until a deep crust forms.

  • 3

    Add the chopped onion, carrot (cut into chunks), and parsnip (cut into chunks) to the pot; sauté for about 3-4 minutes until they begin to soften.

  • 4

    Pour in the red wine to deglaze the pan, scraping up the browned bits from the bottom.

  • 5

    Add the low-sodium beef broth and fresh thyme sprigs. Bring the mixture to a simmer.

  • 6

    Reduce the heat to low, cover the pot, and let it braise gently for 1.5 to 2 hours, or until the short ribs are tender and the vegetables are soft.

  • 7

    Adjust seasoning with salt and pepper as needed, and serve hot with a drizzle of the braising liquid over the meat and vegetables.