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 rich, deep flavors of tender short ribs braised in red wine and beef broth with a medley of root vegetables. Each bite delivers a hearty and comforting experience with succulent meat and aromatic vegetables, perfect for a satisfying dinner.

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NUTRITION

516kcal
Protein
33.2g
Fat
27g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 cup Red Wine

1/4 cup chopped Onion

1 clove Garlic

1/2 cup Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the short ribs with salt and pepper. Sear them in the pot until all sides are nicely browned, about 3-4 minutes per side.

  • 3

    Remove the short ribs and set aside. Lower the heat to medium, then add the chopped onions and minced garlic, sautéing until softened.

  • 4

    Add the carrot (sliced) and parsnip (cut into chunks) to the pot, stirring for a few minutes until lightly caramelized.

  • 5

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

  • 6

    Return the short ribs to the pot and add the beef broth along with the fresh thyme sprigs.

  • 7

    Bring the mixture to a simmer, then cover and braise on low heat for about 2 hours, or until the meat is tender and the flavors meld together.

  • 8

    Taste and adjust seasonings 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 the rich, deep flavors of tender short ribs braised in red wine and beef broth with a medley of root vegetables. Each bite delivers a hearty and comforting experience with succulent meat and aromatic vegetables, perfect for a satisfying dinner.

NUTRITION

516kcal
Protein
33.2g
Fat
27g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 cup Red Wine

1/4 cup chopped Onion

1 clove Garlic

1/2 cup Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the short ribs with salt and pepper. Sear them in the pot until all sides are nicely browned, about 3-4 minutes per side.

  • 3

    Remove the short ribs and set aside. Lower the heat to medium, then add the chopped onions and minced garlic, sautéing until softened.

  • 4

    Add the carrot (sliced) and parsnip (cut into chunks) to the pot, stirring for a few minutes until lightly caramelized.

  • 5

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

  • 6

    Return the short ribs to the pot and add the beef broth along with the fresh thyme sprigs.

  • 7

    Bring the mixture to a simmer, then cover and braise on low heat for about 2 hours, or until the meat is tender and the flavors meld together.

  • 8

    Taste and adjust seasonings with salt and pepper as needed before serving.