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 deep, rich flavors of tender, braised short ribs slow-cooked in red wine with a medley of roasted root vegetables. This dish brings a comforting blend of beefy succulence, aromatic vegetables, and a hint of red wine, creating an exquisite dinner experience.

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NUTRITION

521kcal
Protein
38.6g
Fat
27g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

0.5 cup chopped Carrots

0.5 cup chopped Parsnips

0.25 medium Onion, quartered

2 oz Red Wine

0.5 cup Beef Broth

2 cloves Garlic

2 sprigs Fresh Thyme

1 Bay Leaf

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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. Remove and set aside.

  • 4

    In the same pot, add chopped carrots, parsnips, onion, and minced garlic, cooking until slightly softened.

  • 5

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

  • 6

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

  • 7

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

  • 8

    Once tender, remove the bay leaf and thyme sprigs. Adjust seasoning if necessary.

  • 9

    Plate a portion of the short ribs along with the braised root vegetables and a bit of the rich sauce. Serve warm.

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 deep, rich flavors of tender, braised short ribs slow-cooked in red wine with a medley of roasted root vegetables. This dish brings a comforting blend of beefy succulence, aromatic vegetables, and a hint of red wine, creating an exquisite dinner experience.

NUTRITION

521kcal
Protein
38.6g
Fat
27g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

0.5 cup chopped Carrots

0.5 cup chopped Parsnips

0.25 medium Onion, quartered

2 oz Red Wine

0.5 cup Beef Broth

2 cloves Garlic

2 sprigs Fresh Thyme

1 Bay Leaf

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. Remove and set aside.

  • 4

    In the same pot, add chopped carrots, parsnips, onion, and minced garlic, cooking until slightly softened.

  • 5

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

  • 6

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

  • 7

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

  • 8

    Once tender, remove the bay leaf and thyme sprigs. Adjust seasoning if necessary.

  • 9

    Plate a portion of the short ribs along with the braised root vegetables and a bit of the rich sauce. Serve warm.