Garlic-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.

Garlic-Red Wine Braised Short Ribs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Red Wine Braised Short Ribs with Root Vegetables

Savor tender braised short ribs steeped in a robust garlic-red wine sauce, accompanied by sweet and earthy root vegetables. The dish offers a luscious combination of slow-cooked beef and aromatic vegetables, finished with fresh thyme and bay leaf for a warming, richly flavorful meal.

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NUTRITION

584kcal
Protein
35.8g
Fat
30.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Braised Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/2 medium Onion (sliced)

3 Garlic Cloves

1/4 cup Red Wine

1/2 cup Low-Sodium Beef Broth

2 sprigs Fresh Thyme

1 Bay Leaf

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    In a heavy oven-safe pot, sear the short ribs over medium-high heat until browned on all sides. Remove and set aside.

  • 4

    Add sliced onion, carrot, and parsnip to the pot and sauté for 3-4 minutes until they begin to soften.

  • 5

    Stir in the minced garlic and cook for another minute until fragrant.

  • 6

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

  • 7

    Return the short ribs to the pot and add the low-sodium beef broth, fresh thyme sprigs, and bay leaf.

  • 8

    Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

  • 9

    Braise for 2 to 2.5 hours until the short ribs are tender and the vegetables are soft.

  • 10

    Remove the thyme sprigs and bay leaf, adjust seasoning with salt and pepper if needed, and serve warm.

Garlic-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.

Garlic-Red Wine Braised Short Ribs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Red Wine Braised Short Ribs with Root Vegetables

Savor tender braised short ribs steeped in a robust garlic-red wine sauce, accompanied by sweet and earthy root vegetables. The dish offers a luscious combination of slow-cooked beef and aromatic vegetables, finished with fresh thyme and bay leaf for a warming, richly flavorful meal.

NUTRITION

584kcal
Protein
35.8g
Fat
30.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Braised Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/2 medium Onion (sliced)

3 Garlic Cloves

1/4 cup Red Wine

1/2 cup Low-Sodium Beef Broth

2 sprigs Fresh Thyme

1 Bay Leaf

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    In a heavy oven-safe pot, sear the short ribs over medium-high heat until browned on all sides. Remove and set aside.

  • 4

    Add sliced onion, carrot, and parsnip to the pot and sauté for 3-4 minutes until they begin to soften.

  • 5

    Stir in the minced garlic and cook for another minute until fragrant.

  • 6

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

  • 7

    Return the short ribs to the pot and add the low-sodium beef broth, fresh thyme sprigs, and bay leaf.

  • 8

    Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

  • 9

    Braise for 2 to 2.5 hours until the short ribs are tender and the vegetables are soft.

  • 10

    Remove the thyme sprigs and bay leaf, adjust seasoning with salt and pepper if needed, and serve warm.