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 deep, rich flavors of tender red wine braised short ribs paired with hearty root vegetables. This comforting dish melds the rustic earthiness of carrots, parsnips, and shallots with a delicate infusion of red wine and savory broth, creating a sumptuous meal that's both satisfying and balanced.

Try 7 days free, then $12.99 / mo.

NUTRITION

561kcal
Protein
37.2g
Fat
34.7g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Short Ribs

1 medium Carrot

1 medium Parsnip

1 small Shallot

2 cloves Garlic

2 tbsp Red Wine

1/2 cup Beef Broth

1 Bay Leaf

2 sprigs Fresh Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs lightly with salt and pepper.

  • 3

    Heat a heavy oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until well-browned, about 2-3 minutes per side.

  • 4

    Add the chopped shallot and minced garlic to the pot and sauté for 1-2 minutes until fragrant.

  • 5

    Pour in the red wine and allow it to simmer for 1-2 minutes, scraping any browned bits from the bottom of the pot.

  • 6

    Add the beef broth along with the bay leaf and thyme sprigs.

  • 7

    Toss in the peeled and roughly chopped carrot and parsnip.

  • 8

    Cover the pot with a lid and transfer to the preheated oven. Braise for 2 to 2.5 hours, until the short ribs are fork-tender and the flavors meld.

  • 9

    Remove the bay leaf and thyme sprigs before serving. Plate a portion of short ribs with a generous serving of the braised root vegetables, and enjoy the rich, comforting flavors.

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 deep, rich flavors of tender red wine braised short ribs paired with hearty root vegetables. This comforting dish melds the rustic earthiness of carrots, parsnips, and shallots with a delicate infusion of red wine and savory broth, creating a sumptuous meal that's both satisfying and balanced.

NUTRITION

561kcal
Protein
37.2g
Fat
34.7g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Short Ribs

1 medium Carrot

1 medium Parsnip

1 small Shallot

2 cloves Garlic

2 tbsp Red Wine

1/2 cup Beef Broth

1 Bay Leaf

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs lightly with salt and pepper.

  • 3

    Heat a heavy oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until well-browned, about 2-3 minutes per side.

  • 4

    Add the chopped shallot and minced garlic to the pot and sauté for 1-2 minutes until fragrant.

  • 5

    Pour in the red wine and allow it to simmer for 1-2 minutes, scraping any browned bits from the bottom of the pot.

  • 6

    Add the beef broth along with the bay leaf and thyme sprigs.

  • 7

    Toss in the peeled and roughly chopped carrot and parsnip.

  • 8

    Cover the pot with a lid and transfer to the preheated oven. Braise for 2 to 2.5 hours, until the short ribs are fork-tender and the flavors meld.

  • 9

    Remove the bay leaf and thyme sprigs before serving. Plate a portion of short ribs with a generous serving of the braised root vegetables, and enjoy the rich, comforting flavors.