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 short ribs braised in a rich red wine and beef broth reduction with a medley of roasted root vegetables, including carrots and parsnips, accented by fragrant garlic, onion, and thyme. This comforting dish offers a luxurious balance of savory flavors and a hearty yet refined presentation, perfect for a satisfying dinner.

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NUTRITION

543kcal
Protein
35.9g
Fat
30g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

1/2 cup Carrots (halved)

1/2 cup Parsnips (cubed)

1/4 cup Red Wine

1/2 cup Beef Broth

1/4 medium Onion (sliced)

2 cloves Garlic

1 tsp Fresh Thyme

Salt and 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, then remove them from the pot.

  • 4

    Lower the heat to medium and add the sliced onions and minced garlic; cook until soft and fragrant.

  • 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 the beef broth along with fresh thyme. Bring the liquid to a simmer.

  • 7

    Add the carrots and parsnips to the pot, arranging them around the short ribs.

  • 8

    Cover the pot with a lid and transfer it to the oven. Braise for about 2 to 2.5 hours until the meat is tender.

  • 9

    Check seasoning and adjust with additional salt and pepper if needed before serving.

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 short ribs braised in a rich red wine and beef broth reduction with a medley of roasted root vegetables, including carrots and parsnips, accented by fragrant garlic, onion, and thyme. This comforting dish offers a luxurious balance of savory flavors and a hearty yet refined presentation, perfect for a satisfying dinner.

NUTRITION

543kcal
Protein
35.9g
Fat
30g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

1/2 cup Carrots (halved)

1/2 cup Parsnips (cubed)

1/4 cup Red Wine

1/2 cup Beef Broth

1/4 medium Onion (sliced)

2 cloves Garlic

1 tsp Fresh Thyme

Salt and 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, then remove them from the pot.

  • 4

    Lower the heat to medium and add the sliced onions and minced garlic; cook until soft and fragrant.

  • 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 the beef broth along with fresh thyme. Bring the liquid to a simmer.

  • 7

    Add the carrots and parsnips to the pot, arranging them around the short ribs.

  • 8

    Cover the pot with a lid and transfer it to the oven. Braise for about 2 to 2.5 hours until the meat is tender.

  • 9

    Check seasoning and adjust with additional salt and pepper if needed before serving.