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 these tender, red wine-braised short ribs paired with a medley of roasted root vegetables. A rustic, comforting dish where succulent beef is slowly simmered in a rich, aromatic red wine sauce infused with carrots, parsnips, and onions for a balanced dinner experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

526kcal
Protein
34.0g
Fat
30g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs (boneless, braised)

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/4 medium Yellow Onion

1/4 cup Dry Red Wine

1 teaspoon Olive Oil

1/2 cup Beef Broth

2 sprigs Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the short ribs dry and season generously with salt and pepper.

  • 3

    Drizzle olive oil into the pot, then sear the short ribs on all sides until nicely browned. Remove ribs and set aside.

  • 4

    Lower the heat to medium and add chopped onions into the pot. Sauté until translucent, about 3 minutes.

  • 5

    Add the carrots and parsnips to the pot and sauté for an additional 3 minutes.

  • 6

    Pour in the red wine, stirring well to deglaze the pot and scrape up any flavorful browned bits.

  • 7

    Return the short ribs to the pot along with the beef broth and fresh thyme. Bring the mixture to a simmer.

  • 8

    Cover the pot and transfer to a preheated oven at 325°F. Braise for approximately 2 hours, or until the meat is tender and flavorful.

  • 9

    Check seasoning and adjust salt and pepper as 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 these tender, red wine-braised short ribs paired with a medley of roasted root vegetables. A rustic, comforting dish where succulent beef is slowly simmered in a rich, aromatic red wine sauce infused with carrots, parsnips, and onions for a balanced dinner experience.

NUTRITION

526kcal
Protein
34.0g
Fat
30g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs (boneless, braised)

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/4 medium Yellow Onion

1/4 cup Dry Red Wine

1 teaspoon Olive Oil

1/2 cup Beef Broth

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the short ribs dry and season generously with salt and pepper.

  • 3

    Drizzle olive oil into the pot, then sear the short ribs on all sides until nicely browned. Remove ribs and set aside.

  • 4

    Lower the heat to medium and add chopped onions into the pot. Sauté until translucent, about 3 minutes.

  • 5

    Add the carrots and parsnips to the pot and sauté for an additional 3 minutes.

  • 6

    Pour in the red wine, stirring well to deglaze the pot and scrape up any flavorful browned bits.

  • 7

    Return the short ribs to the pot along with the beef broth and fresh thyme. Bring the mixture to a simmer.

  • 8

    Cover the pot and transfer to a preheated oven at 325°F. Braise for approximately 2 hours, or until the meat is tender and flavorful.

  • 9

    Check seasoning and adjust salt and pepper as needed before serving.