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 slowly braised in a red wine reduction paired with earthy root vegetables. This dish marries deep, savory notes with the sweetness of roasted carrots and parsnips, making for a well-balanced, hearty meal perfect for a cozy dinner.

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NUTRITION

501kcal
Protein
34.6g
Fat
25.5g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Trimmed Short Ribs

50 g Carrot

50 g Parsnip

0.25 unit Yellow Onion

1 clove Garlic

60 ml Dry Red Wine

0.5 cup Low Sodium Beef Broth

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    In an oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until browned on all sides, about 3-4 minutes per side.

  • 4

    Add chopped yellow onion and minced garlic to the pot and sauté until translucent.

  • 5

    Pour in the dry red wine and deglaze the pan by scraping up any browned bits from the bottom.

  • 6

    Add the low sodium beef broth and toss in roughly chopped carrot and parsnip along with the fresh thyme sprigs.

  • 7

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

  • 8

    Braise for about 2 to 2.5 hours or until the short ribs are tender and the flavors are well melded.

  • 9

    Adjust seasoning with salt and pepper before serving.

  • 10

    Serve a portion ensuring a balanced serving that fits within the desired protein and calorie range.

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 slowly braised in a red wine reduction paired with earthy root vegetables. This dish marries deep, savory notes with the sweetness of roasted carrots and parsnips, making for a well-balanced, hearty meal perfect for a cozy dinner.

NUTRITION

501kcal
Protein
34.6g
Fat
25.5g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Trimmed Short Ribs

50 g Carrot

50 g Parsnip

0.25 unit Yellow Onion

1 clove Garlic

60 ml Dry Red Wine

0.5 cup Low Sodium Beef Broth

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    In an oven-safe pot or Dutch oven, sear the short ribs over medium-high heat until browned on all sides, about 3-4 minutes per side.

  • 4

    Add chopped yellow onion and minced garlic to the pot and sauté until translucent.

  • 5

    Pour in the dry red wine and deglaze the pan by scraping up any browned bits from the bottom.

  • 6

    Add the low sodium beef broth and toss in roughly chopped carrot and parsnip along with the fresh thyme sprigs.

  • 7

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

  • 8

    Braise for about 2 to 2.5 hours or until the short ribs are tender and the flavors are well melded.

  • 9

    Adjust seasoning with salt and pepper before serving.

  • 10

    Serve a portion ensuring a balanced serving that fits within the desired protein and calorie range.