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 dish featuring tender braised short ribs infused with red wine and aromatic herbs, served alongside a medley of roasted root vegetables. The dish offers a satisfying balance of rich flavors and earthy sweetness, making it a comforting meal perfect for dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

489kcal
Protein
34.6g
Fat
20.5g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    Season the 6 oz short ribs generously with salt and black pepper.

  • 3

    Heat a heavy, oven-safe pot over medium-high heat and sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove and set aside.

  • 4

    In the same pot, add diced half onion, minced garlic, chopped carrot, and parsnip. Sauté until vegetables start to soften, about 4-5 minutes.

  • 5

    Deglaze the pot with 1/4 cup red wine, scraping up any browned bits from the bottom.

  • 6

    Return the short ribs to the pot and add 1/2 cup beef broth along with the rosemary and thyme sprigs.

  • 7

    Bring the liquid to a simmer, then cover the pot and transfer to the oven.

  • 8

    Braise in the oven for about 2 to 2.5 hours, until the meat is tender and easily pulls apart.

  • 9

    Remove the pot from the oven, adjust seasoning if necessary, and serve the short ribs with the root vegetables, spooning the braising liquid over the top.

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 dish featuring tender braised short ribs infused with red wine and aromatic herbs, served alongside a medley of roasted root vegetables. The dish offers a satisfying balance of rich flavors and earthy sweetness, making it a comforting meal perfect for dinner.

NUTRITION

489kcal
Protein
34.6g
Fat
20.5g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    Season the 6 oz short ribs generously with salt and black pepper.

  • 3

    Heat a heavy, oven-safe pot over medium-high heat and sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove and set aside.

  • 4

    In the same pot, add diced half onion, minced garlic, chopped carrot, and parsnip. Sauté until vegetables start to soften, about 4-5 minutes.

  • 5

    Deglaze the pot with 1/4 cup red wine, scraping up any browned bits from the bottom.

  • 6

    Return the short ribs to the pot and add 1/2 cup beef broth along with the rosemary and thyme sprigs.

  • 7

    Bring the liquid to a simmer, then cover the pot and transfer to the oven.

  • 8

    Braise in the oven for about 2 to 2.5 hours, until the meat is tender and easily pulls apart.

  • 9

    Remove the pot from the oven, adjust seasoning if necessary, and serve the short ribs with the root vegetables, spooning the braising liquid over the top.