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

Enjoy a hearty bowl of tender, red wine-braised short ribs served alongside caramelized root vegetables. This dish offers a deep, savory flavor layered with aromatic herbs and the gentle sweetness of carrots and parsnips, perfect for a comforting dinner.

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NUTRITION

507kcal
Protein
36.4g
Fat
22.9g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs (trimmed, braised)

1 medium Carrot

1 medium Parsnip

1/4 cup chopped Yellow Onion

1/4 cup Red Wine

1 clove Garlic

1/2 cup low-sodium Beef Broth

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium-high heat. Season the beef short ribs with salt and pepper.

  • 2

    Sear the short ribs on all sides until well-browned, then remove them from the pot.

  • 3

    Add the chopped onions and garlic into the pot and sauté until translucent.

  • 4

    Add in the carrot and parsnip (cut into chunks) and gently sauté for 2-3 minutes.

  • 5

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

  • 6

    Return the short ribs to the pot and add in the beef broth along with the fresh thyme and rosemary.

  • 7

    Bring the mixture to a simmer, then cover the pot and reduce heat to low, braising for about 2 to 2.5 hours until the ribs are tender.

  • 8

    Adjust seasoning with salt and pepper as needed. Serve hot, ensuring that each serving fits within your dietary macros.

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

Enjoy a hearty bowl of tender, red wine-braised short ribs served alongside caramelized root vegetables. This dish offers a deep, savory flavor layered with aromatic herbs and the gentle sweetness of carrots and parsnips, perfect for a comforting dinner.

NUTRITION

507kcal
Protein
36.4g
Fat
22.9g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs (trimmed, braised)

1 medium Carrot

1 medium Parsnip

1/4 cup chopped Yellow Onion

1/4 cup Red Wine

1 clove Garlic

1/2 cup low-sodium Beef Broth

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium-high heat. Season the beef short ribs with salt and pepper.

  • 2

    Sear the short ribs on all sides until well-browned, then remove them from the pot.

  • 3

    Add the chopped onions and garlic into the pot and sauté until translucent.

  • 4

    Add in the carrot and parsnip (cut into chunks) and gently sauté for 2-3 minutes.

  • 5

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

  • 6

    Return the short ribs to the pot and add in the beef broth along with the fresh thyme and rosemary.

  • 7

    Bring the mixture to a simmer, then cover the pot and reduce heat to low, braising for about 2 to 2.5 hours until the ribs are tender.

  • 8

    Adjust seasoning with salt and pepper as needed. Serve hot, ensuring that each serving fits within your dietary macros.