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 and hearty flavors of braised short ribs slowly simmered in a robust red wine reduction, complemented by tender root vegetables. Perfect for a comforting dinner, this dish brings a depth of flavor and an inviting aroma that stimulates both the palate and the senses.

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NUTRITION

496kcal
Protein
33.9g
Fat
22.3g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 cup Dry Red Wine

1/2 cup Beef Broth

2 cloves Garlic

3 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the short ribs generously with salt and pepper.

  • 2

    Heat a heavy pot or Dutch oven over medium-high heat and sear the short ribs on all sides until browned.

  • 3

    Reduce heat to medium and add minced garlic, then pour in the red wine to deglaze the pot, scraping up any browned bits.

  • 4

    Add the beef broth along with fresh thyme sprigs. Bring to a simmer.

  • 5

    Add peeled and chopped carrot and parsnip to the pot.

  • 6

    Cover the pot and let the short ribs braise over low heat for 2 to 2.5 hours, until the meat is tender and infused with the flavors of the broth and wine.

  • 7

    Adjust seasoning with salt and pepper, and serve hot, ensuring a balanced portion of 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 the rich and hearty flavors of braised short ribs slowly simmered in a robust red wine reduction, complemented by tender root vegetables. Perfect for a comforting dinner, this dish brings a depth of flavor and an inviting aroma that stimulates both the palate and the senses.

NUTRITION

496kcal
Protein
33.9g
Fat
22.3g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 cup Dry Red Wine

1/2 cup Beef Broth

2 cloves Garlic

3 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Season the short ribs generously with salt and pepper.

  • 2

    Heat a heavy pot or Dutch oven over medium-high heat and sear the short ribs on all sides until browned.

  • 3

    Reduce heat to medium and add minced garlic, then pour in the red wine to deglaze the pot, scraping up any browned bits.

  • 4

    Add the beef broth along with fresh thyme sprigs. Bring to a simmer.

  • 5

    Add peeled and chopped carrot and parsnip to the pot.

  • 6

    Cover the pot and let the short ribs braise over low heat for 2 to 2.5 hours, until the meat is tender and infused with the flavors of the broth and wine.

  • 7

    Adjust seasoning with salt and pepper, and serve hot, ensuring a balanced portion of meat and vegetables.