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 braised short ribs nestled among a medley of sweet root vegetables, slow-cooked in a delicate red wine and herb broth. This dish balances succulent meat with aromatic veggies, offering a satisfying and comforting meal with vibrant color and depth.

Try 7 days free, then $12.99 / mo.

NUTRITION

497kcal
Protein
38g
Fat
26.2g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Short Ribs

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

2 sprigs Fresh Thyme

1 Bay Leaf

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium-high heat until hot.

  • 2

    Season the short ribs lightly with salt and pepper. Sear them in the pot until browned on all sides, about 3-4 minutes per side. Remove and set aside.

  • 3

    Add the chopped carrot, diced parsnip, sliced red onion, and minced garlic to the pot. Sauté for 3-4 minutes until the vegetables begin to soften.

  • 4

    Deglaze the pot with red wine, scraping up any browned bits from the bottom.

  • 5

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

  • 6

    Cover the pot and reduce the heat to low. Allow the dish to braise for about 2 hours, or until the meat is tender and falling off the bone.

  • 7

    Remove the thyme sprigs and bay leaf. Adjust seasoning 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 the rich flavors of tender braised short ribs nestled among a medley of sweet root vegetables, slow-cooked in a delicate red wine and herb broth. This dish balances succulent meat with aromatic veggies, offering a satisfying and comforting meal with vibrant color and depth.

NUTRITION

497kcal
Protein
38g
Fat
26.2g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Short Ribs

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

2 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium-high heat until hot.

  • 2

    Season the short ribs lightly with salt and pepper. Sear them in the pot until browned on all sides, about 3-4 minutes per side. Remove and set aside.

  • 3

    Add the chopped carrot, diced parsnip, sliced red onion, and minced garlic to the pot. Sauté for 3-4 minutes until the vegetables begin to soften.

  • 4

    Deglaze the pot with red wine, scraping up any browned bits from the bottom.

  • 5

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

  • 6

    Cover the pot and reduce the heat to low. Allow the dish to braise for about 2 hours, or until the meat is tender and falling off the bone.

  • 7

    Remove the thyme sprigs and bay leaf. Adjust seasoning if needed before serving.