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 rich, comforting flavors of succulent braised short ribs slowly cooked in a red wine reduction alongside tender, roasted root vegetables. This dish offers a beautifully balanced plate with a bold, velvety sauce and earthy sweetness from carrots, parsnips, and onions – perfect for a warming dinner that feels both indulgent and wholesome.

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NUTRITION

486kcal
Protein
33.9g
Fat
25.2g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless, trimmed Short Ribs

1 medium Carrot

1 small Parsnip

1/4 cup chopped Yellow Onion

1/4 cup Red Wine

1/2 cup Low-Sodium Beef Broth

2 Garlic Cloves

1 Tbsp Fresh Thyme

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. In a heavy, oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until they develop a deep, brown crust on all sides. Remove and set aside.

  • 3

    In the same pot, add the chopped onion and minced garlic, sautéing until translucent and fragrant.

  • 4

    Deglaze the pot with red wine, scraping up any browned bits from the bottom. Allow the wine to simmer for a minute to reduce slightly.

  • 5

    Return the short ribs to the pot and add the low-sodium beef broth. Toss in the fresh thyme.

  • 6

    Wash and roughly chop the carrot and parsnip into bite-size pieces. Add them to the pot, ensuring they are mostly submerged in the liquid.

  • 7

    Cover the pot with a lid and braise in the preheated oven for about 2 to 2.5 hours, or until the meat is tender and the flavors meld together.

  • 8

    Once cooked, transfer the meat and vegetables to a serving dish. Optionally, you can reduce the braising liquid on the stovetop to thicken it as a sauce, then drizzle over the dish.

  • 9

    Serve warm and enjoy the hearty, aromatic medley of braised short ribs with root vegetables.

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 rich, comforting flavors of succulent braised short ribs slowly cooked in a red wine reduction alongside tender, roasted root vegetables. This dish offers a beautifully balanced plate with a bold, velvety sauce and earthy sweetness from carrots, parsnips, and onions – perfect for a warming dinner that feels both indulgent and wholesome.

NUTRITION

486kcal
Protein
33.9g
Fat
25.2g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless, trimmed Short Ribs

1 medium Carrot

1 small Parsnip

1/4 cup chopped Yellow Onion

1/4 cup Red Wine

1/2 cup Low-Sodium Beef Broth

2 Garlic Cloves

1 Tbsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper. In a heavy, oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until they develop a deep, brown crust on all sides. Remove and set aside.

  • 3

    In the same pot, add the chopped onion and minced garlic, sautéing until translucent and fragrant.

  • 4

    Deglaze the pot with red wine, scraping up any browned bits from the bottom. Allow the wine to simmer for a minute to reduce slightly.

  • 5

    Return the short ribs to the pot and add the low-sodium beef broth. Toss in the fresh thyme.

  • 6

    Wash and roughly chop the carrot and parsnip into bite-size pieces. Add them to the pot, ensuring they are mostly submerged in the liquid.

  • 7

    Cover the pot with a lid and braise in the preheated oven for about 2 to 2.5 hours, or until the meat is tender and the flavors meld together.

  • 8

    Once cooked, transfer the meat and vegetables to a serving dish. Optionally, you can reduce the braising liquid on the stovetop to thicken it as a sauce, then drizzle over the dish.

  • 9

    Serve warm and enjoy the hearty, aromatic medley of braised short ribs with root vegetables.