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 slowly cooked in a rich red wine reduction alongside caramelized root vegetables. This savory dish finishes with a light, tangy Greek yogurt garnish, creating a balanced plate of comfort and refined flavor.

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NUTRITION

533kcal
Protein
35.7g
Fat
31.8g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

40g diced Carrot

40g diced Parsnip

40g sliced Onion

1/4 cup Red Wine

1/2 cup Beef Broth

1/4 cup Nonfat Greek Yogurt

Salt and Pepper to taste

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium-high heat and add olive oil.

  • 2

    Season the beef short ribs with salt and pepper, then sear them on all sides until browned. Remove from the pot and set aside.

  • 3

    In the same pot, add the sliced onion, diced carrots, and parsnips. Sauté for 3-4 minutes until they begin to soften.

  • 4

    Pour in the red wine to deglaze the pot, scraping any browned bits from the bottom.

  • 5

    Return the short ribs to the pot and add the beef broth. Bring to a simmer, then reduce heat to low, cover, and braise for about 2 hours until the beef is fork-tender.

  • 6

    Once cooked, adjust seasoning with salt and pepper if needed.

  • 7

    Serve a portion of the braised short rib with a generous spoonful of the vegetable mix and braising liquid.

  • 8

    Top each serving with a dollop of nonfat Greek yogurt for a light, creamy finish.

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 slowly cooked in a rich red wine reduction alongside caramelized root vegetables. This savory dish finishes with a light, tangy Greek yogurt garnish, creating a balanced plate of comfort and refined flavor.

NUTRITION

533kcal
Protein
35.7g
Fat
31.8g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

40g diced Carrot

40g diced Parsnip

40g sliced Onion

1/4 cup Red Wine

1/2 cup Beef Broth

1/4 cup Nonfat Greek Yogurt

Salt and Pepper to taste

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium-high heat and add olive oil.

  • 2

    Season the beef short ribs with salt and pepper, then sear them on all sides until browned. Remove from the pot and set aside.

  • 3

    In the same pot, add the sliced onion, diced carrots, and parsnips. Sauté for 3-4 minutes until they begin to soften.

  • 4

    Pour in the red wine to deglaze the pot, scraping any browned bits from the bottom.

  • 5

    Return the short ribs to the pot and add the beef broth. Bring to a simmer, then reduce heat to low, cover, and braise for about 2 hours until the beef is fork-tender.

  • 6

    Once cooked, adjust seasoning with salt and pepper if needed.

  • 7

    Serve a portion of the braised short rib with a generous spoonful of the vegetable mix and braising liquid.

  • 8

    Top each serving with a dollop of nonfat Greek yogurt for a light, creamy finish.