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 tender, red wine-braised short ribs paired with a medley of sweet and earthy root vegetables. This dish delivers a harmonious blend of deep, rich flavors and rustic comfort in every bite, perfect for a cozy dinner.

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NUTRITION

583kcal
Protein
45.4g
Fat
30.5g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 cup chopped Yellow Onion

1/8 cup Red Wine

1/2 cup Beef Broth

1 clove Garlic

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs lightly with salt and pepper. In an oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until all sides are browned.

  • 3

    Reduce heat to medium and add the chopped garlic, allowing it to become fragrant for about 1 minute.

  • 4

    Add the chopped yellow onion, diced carrot, and parsnip chunks to the pot. Sauté for another 3-4 minutes.

  • 5

    Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Add the fresh thyme sprigs.

  • 6

    Cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours until the short ribs are tender and the flavors meld.

  • 7

    Once cooked, remove the thyme sprigs, and serve a portion ensuring that your serving includes roughly 6 oz of meat and an ample amount of the cooked vegetables with the braising liquid.

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 tender, red wine-braised short ribs paired with a medley of sweet and earthy root vegetables. This dish delivers a harmonious blend of deep, rich flavors and rustic comfort in every bite, perfect for a cozy dinner.

NUTRITION

583kcal
Protein
45.4g
Fat
30.5g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 cup chopped Yellow Onion

1/8 cup Red Wine

1/2 cup Beef Broth

1 clove Garlic

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs lightly with salt and pepper. In an oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until all sides are browned.

  • 3

    Reduce heat to medium and add the chopped garlic, allowing it to become fragrant for about 1 minute.

  • 4

    Add the chopped yellow onion, diced carrot, and parsnip chunks to the pot. Sauté for another 3-4 minutes.

  • 5

    Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Add the fresh thyme sprigs.

  • 6

    Cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours until the short ribs are tender and the flavors meld.

  • 7

    Once cooked, remove the thyme sprigs, and serve a portion ensuring that your serving includes roughly 6 oz of meat and an ample amount of the cooked vegetables with the braising liquid.