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

Experience a comforting, gourmet delight with tender, braised short ribs bathed in a rich red wine sauce and nestled among a medley of sweet and earthy root vegetables. This dish offers a culinary journey with deep flavors and a rustic presentation, perfect for a hearty dinner that still meets your daily macros.

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NUTRITION

475kcal
Protein
37.4g
Fat
20g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 oz Trimmed Beef Short Ribs

1 medium Carrot

1 Parsnip (approx. 100g)

1 Turnip (approx. 100g)

1/4 cup Dry Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

1 small Onion

2 Garlic Cloves

3 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the short ribs dry and season lightly with salt and pepper. In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.

  • 3

    Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove them from the pot and set aside.

  • 4

    Add the chopped onion and garlic to the pot. Sauté until the onion becomes translucent, approximately 3-4 minutes.

  • 5

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

  • 6

    Return the short ribs to the pot and add beef broth. Toss in roughly chopped carrot, parsnip, and turnip along with the fresh thyme sprigs and bay leaf.

  • 7

    Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

  • 8

    Braise in the oven for 2 to 2.5 hours until the meat is tender and the vegetables are soft.

  • 9

    Once done, remove the pot from the oven. Discard the bay leaf and thyme sprigs before serving.

  • 10

    Plate a portion that fits your calorie and protein goals, ensuring you enjoy a balanced meal with meat and 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

Experience a comforting, gourmet delight with tender, braised short ribs bathed in a rich red wine sauce and nestled among a medley of sweet and earthy root vegetables. This dish offers a culinary journey with deep flavors and a rustic presentation, perfect for a hearty dinner that still meets your daily macros.

NUTRITION

475kcal
Protein
37.4g
Fat
20g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 oz Trimmed Beef Short Ribs

1 medium Carrot

1 Parsnip (approx. 100g)

1 Turnip (approx. 100g)

1/4 cup Dry Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

1 small Onion

2 Garlic Cloves

3 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the short ribs dry and season lightly with salt and pepper. In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.

  • 3

    Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove them from the pot and set aside.

  • 4

    Add the chopped onion and garlic to the pot. Sauté until the onion becomes translucent, approximately 3-4 minutes.

  • 5

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

  • 6

    Return the short ribs to the pot and add beef broth. Toss in roughly chopped carrot, parsnip, and turnip along with the fresh thyme sprigs and bay leaf.

  • 7

    Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

  • 8

    Braise in the oven for 2 to 2.5 hours until the meat is tender and the vegetables are soft.

  • 9

    Once done, remove the pot from the oven. Discard the bay leaf and thyme sprigs before serving.

  • 10

    Plate a portion that fits your calorie and protein goals, ensuring you enjoy a balanced meal with meat and vegetables.