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 tender, red wine braised short ribs nestled among a medley of root vegetables. The deep, rich sauce balances succulent beef with sweet carrots and earthy parsnips, enhanced by aromatic garlic and thyme. This comforting dish delivers a gourmet experience with every bite.

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NUTRITION

512kcal
Protein
39.2g
Fat
27.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1/2 cup sliced Carrots

1/2 cup sliced Parsnips

1/4 cup chopped Yellow Onion

1/2 cup Red Wine

1/2 cup Beef Broth

2 cloves Garlic

1 tsp Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs with salt and pepper. In a large oven-safe pot, heat a drizzle of oil over medium-high heat and sear the short ribs on all sides until well browned. Remove and set aside.

  • 3

    Reduce heat to medium and add the chopped onion and garlic to the pot. Sauté until soft and fragrant.

  • 4

    Deglaze the pot by pouring in red wine, scraping up any browned bits from the bottom.

  • 5

    Return the short ribs to the pot, then add the beef broth, sliced carrots, parsnips, fresh thyme, and bay leaf.

  • 6

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

  • 7

    Braise for about 2 to 2.5 hours, or until the short ribs are tender and the vegetables are soft.

  • 8

    Remove the bay leaf, adjust salt and pepper to taste, and 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 tender, red wine braised short ribs nestled among a medley of root vegetables. The deep, rich sauce balances succulent beef with sweet carrots and earthy parsnips, enhanced by aromatic garlic and thyme. This comforting dish delivers a gourmet experience with every bite.

NUTRITION

512kcal
Protein
39.2g
Fat
27.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1/2 cup sliced Carrots

1/2 cup sliced Parsnips

1/4 cup chopped Yellow Onion

1/2 cup Red Wine

1/2 cup Beef Broth

2 cloves Garlic

1 tsp Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs with salt and pepper. In a large oven-safe pot, heat a drizzle of oil over medium-high heat and sear the short ribs on all sides until well browned. Remove and set aside.

  • 3

    Reduce heat to medium and add the chopped onion and garlic to the pot. Sauté until soft and fragrant.

  • 4

    Deglaze the pot by pouring in red wine, scraping up any browned bits from the bottom.

  • 5

    Return the short ribs to the pot, then add the beef broth, sliced carrots, parsnips, fresh thyme, and bay leaf.

  • 6

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

  • 7

    Braise for about 2 to 2.5 hours, or until the short ribs are tender and the vegetables are soft.

  • 8

    Remove the bay leaf, adjust salt and pepper to taste, and serve warm.