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 comforting flavors of tender red wine braised short ribs paired with earthy root vegetables, finished with a cool, tangy Greek yogurt drizzle. This dish brings a rustic elegance to your table, combining deep, rich flavors with a vibrant medley of vegetables for a wholesome, balanced meal.

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NUTRITION

510kcal
Protein
35.6g
Fat
21.3g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

1 medium Carrot

1 medium Parsnip

1/2 small Onion

1/4 cup Red Wine

1/4 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

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

  • 2

    Pat the short ribs dry and season lightly with salt and pepper. Sear them in the pot until all sides are browned, about 3-4 minutes per side.

  • 3

    Add the chopped onion to the pot and sauté until softened, about 2 minutes.

  • 4

    Pour in the red wine, scraping the bottom to release any browned bits, then add roughly chopped carrot and parsnip.

  • 5

    Reduce the heat to low, cover the pot, and let the ribs and vegetables simmer gently for about 1.5 to 2 hours until the meat is tender and falling off the bone.

  • 6

    Once cooked, adjust seasoning to taste. Plate the tender ribs and vegetables, and finish with a drizzle of nonfat Greek yogurt for a cool, tangy contrast.

  • 7

    Serve warm and enjoy your hearty, balanced meal.

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 comforting flavors of tender red wine braised short ribs paired with earthy root vegetables, finished with a cool, tangy Greek yogurt drizzle. This dish brings a rustic elegance to your table, combining deep, rich flavors with a vibrant medley of vegetables for a wholesome, balanced meal.

NUTRITION

510kcal
Protein
35.6g
Fat
21.3g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

1 medium Carrot

1 medium Parsnip

1/2 small Onion

1/4 cup Red Wine

1/4 cup Nonfat Greek Yogurt

PREPARATION

  • 1

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

  • 2

    Pat the short ribs dry and season lightly with salt and pepper. Sear them in the pot until all sides are browned, about 3-4 minutes per side.

  • 3

    Add the chopped onion to the pot and sauté until softened, about 2 minutes.

  • 4

    Pour in the red wine, scraping the bottom to release any browned bits, then add roughly chopped carrot and parsnip.

  • 5

    Reduce the heat to low, cover the pot, and let the ribs and vegetables simmer gently for about 1.5 to 2 hours until the meat is tender and falling off the bone.

  • 6

    Once cooked, adjust seasoning to taste. Plate the tender ribs and vegetables, and finish with a drizzle of nonfat Greek yogurt for a cool, tangy contrast.

  • 7

    Serve warm and enjoy your hearty, balanced meal.