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 flavors of tender short ribs braised in a red wine reduction with a medley of roasted root vegetables. This comforting dish brings robust, deep flavors with each bite and a beautiful harmony of sweetness from the vegetables and savory notes from the beef.

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NUTRITION

545kcal
Protein
38.9g
Fat
27.5g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (trimmed)

1/2 cup chopped Carrot

1/2 cup diced Parsnip

1/2 medium Yellow Onion, chopped

1 Garlic Clove

1/4 cup Red Wine

1/2 cup Beef Broth (low sodium)

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs lightly with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat until shimmering.

  • 3

    Sear the short ribs on all sides until they develop a rich brown crust. Remove the ribs and set aside.

  • 4

    Add the chopped onion, carrot, and parsnip to the pot. Sauté for about 5 minutes until they start to soften. Stir in the garlic and cook for an additional minute.

  • 5

    Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce slightly, about 2 minutes.

  • 6

    Return the short ribs to the pot and add beef broth, fresh thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer.

  • 7

    Cover the Dutch oven and transfer it to the preheated oven. Braise for approximately 2 hours, or until the meat is tender and easily pulls away from the bone.

  • 8

    Once done, remove the thyme sprigs and bay leaf. Serve a portion ensuring that the plate contains a balanced amount of meat and vegetables, enjoying the rich, deep flavors of the red wine braised short ribs.

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 flavors of tender short ribs braised in a red wine reduction with a medley of roasted root vegetables. This comforting dish brings robust, deep flavors with each bite and a beautiful harmony of sweetness from the vegetables and savory notes from the beef.

NUTRITION

545kcal
Protein
38.9g
Fat
27.5g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (trimmed)

1/2 cup chopped Carrot

1/2 cup diced Parsnip

1/2 medium Yellow Onion, chopped

1 Garlic Clove

1/4 cup Red Wine

1/2 cup Beef Broth (low sodium)

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs lightly with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat until shimmering.

  • 3

    Sear the short ribs on all sides until they develop a rich brown crust. Remove the ribs and set aside.

  • 4

    Add the chopped onion, carrot, and parsnip to the pot. Sauté for about 5 minutes until they start to soften. Stir in the garlic and cook for an additional minute.

  • 5

    Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce slightly, about 2 minutes.

  • 6

    Return the short ribs to the pot and add beef broth, fresh thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer.

  • 7

    Cover the Dutch oven and transfer it to the preheated oven. Braise for approximately 2 hours, or until the meat is tender and easily pulls away from the bone.

  • 8

    Once done, remove the thyme sprigs and bay leaf. Serve a portion ensuring that the plate contains a balanced amount of meat and vegetables, enjoying the rich, deep flavors of the red wine braised short ribs.