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 a fragrant red wine reduction, mingled with the natural sweetness of roasted root vegetables. This dish beautifully balances savory notes with a hint of acidity from the wine, creating a comforting meal that's both hearty and elegant.

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NUTRITION

401kcal
Protein
34.4g
Fat
18.7g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Onion (quartered)

2 cloves Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

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

  • 4

    In the same pot, add diced onion, carrot, parsnip, and minced garlic. Sauté until the vegetables soften and begin to brown.

  • 5

    Deglaze the pot with red wine, scraping up any browned bits from the bottom.

  • 6

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

  • 7

    Cover the pot and transfer to the preheated oven. Braise for about 2 to 2.5 hours or until the meat is tender and easily pulls apart with a fork.

  • 8

    Remove from the oven, adjust seasoning with salt and pepper if needed, and serve hot, ensuring a balanced portion of meat and vegetables per 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 a fragrant red wine reduction, mingled with the natural sweetness of roasted root vegetables. This dish beautifully balances savory notes with a hint of acidity from the wine, creating a comforting meal that's both hearty and elegant.

NUTRITION

401kcal
Protein
34.4g
Fat
18.7g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Onion (quartered)

2 cloves Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

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

  • 4

    In the same pot, add diced onion, carrot, parsnip, and minced garlic. Sauté until the vegetables soften and begin to brown.

  • 5

    Deglaze the pot with red wine, scraping up any browned bits from the bottom.

  • 6

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

  • 7

    Cover the pot and transfer to the preheated oven. Braise for about 2 to 2.5 hours or until the meat is tender and easily pulls apart with a fork.

  • 8

    Remove from the oven, adjust seasoning with salt and pepper if needed, and serve hot, ensuring a balanced portion of meat and vegetables per serving.