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

Slow-cooked braised short ribs nestled with tender root vegetables, infused with red wine and aromatic herbs. This dish offers a comforting balance of savory beef and naturally sweet, earthy vegetables, perfect for a hearty dinner with a touch of gourmet flair.

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NUTRITION

394kcal
Protein
34.0g
Fat
18.9g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Short Ribs

1/2 cup Carrots (chopped)

1/2 cup Parsnips (chopped)

1/4 cup Red Wine

1/4 cup Onion (chopped)

1 clove Garlic (minced)

1/2 cup Beef Broth

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a large heavy pot over medium-high heat. Season the short ribs with salt and pepper.

  • 2

    Sear the short ribs on all sides until they are golden brown, then remove them from the pot.

  • 3

    Add chopped onion and garlic to the pot. Sauté until the onions become translucent and fragrant.

  • 4

    Stir in the carrots and parsnips, cooking for a few minutes to lightly brown the vegetables.

  • 5

    Return the short ribs to the pot and pour in the red wine and beef broth, stirring to deglaze the pan.

  • 6

    Add the fresh thyme and bay leaf. Bring the mixture to a simmer, then reduce the heat to low.

  • 7

    Cover the pot and let it braise gently for about 2 to 2.5 hours, or until the meat is tender and easily pulls apart with a fork.

  • 8

    Remove the thyme sprigs and bay leaf. Adjust seasoning with salt and pepper if 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

Slow-cooked braised short ribs nestled with tender root vegetables, infused with red wine and aromatic herbs. This dish offers a comforting balance of savory beef and naturally sweet, earthy vegetables, perfect for a hearty dinner with a touch of gourmet flair.

NUTRITION

394kcal
Protein
34.0g
Fat
18.9g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Short Ribs

1/2 cup Carrots (chopped)

1/2 cup Parsnips (chopped)

1/4 cup Red Wine

1/4 cup Onion (chopped)

1 clove Garlic (minced)

1/2 cup Beef Broth

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a large heavy pot over medium-high heat. Season the short ribs with salt and pepper.

  • 2

    Sear the short ribs on all sides until they are golden brown, then remove them from the pot.

  • 3

    Add chopped onion and garlic to the pot. Sauté until the onions become translucent and fragrant.

  • 4

    Stir in the carrots and parsnips, cooking for a few minutes to lightly brown the vegetables.

  • 5

    Return the short ribs to the pot and pour in the red wine and beef broth, stirring to deglaze the pan.

  • 6

    Add the fresh thyme and bay leaf. Bring the mixture to a simmer, then reduce the heat to low.

  • 7

    Cover the pot and let it braise gently for about 2 to 2.5 hours, or until the meat is tender and easily pulls apart with a fork.

  • 8

    Remove the thyme sprigs and bay leaf. Adjust seasoning with salt and pepper if needed before serving.