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

Enjoy tender red wine braised short ribs paired with a medley of savory root vegetables. This dish offers rich, deep flavors with a harmonious balance of meat and vegetables, perfectly braised to create a heartwarming meal that's both satisfying and nutrient balanced.

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NUTRITION

502kcal
Protein
38.4g
Fat
25g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Onion (quartered)

2 cloves Garlic

1/2 cup Red Wine

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

1 tsp Dried Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a heavy-based pot or Dutch oven over medium-high heat and add the olive oil.

  • 2

    Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides. Remove and set aside.

  • 3

    Reduce heat to medium and add the quartered onion, garlic, carrot, and parsnip. Sauté until they begin to soften, about 5 minutes.

  • 4

    Return the short ribs to the pot and stir in the red wine, scraping up any browned bits from the bottom.

  • 5

    Add the beef broth and dried thyme. Bring the mixture to a simmer, then cover and reduce heat to low.

  • 6

    Let it braise slowly for 2 to 2.5 hours, or until the meat is tender and falls off the bone.

  • 7

    Adjust seasoning with salt and pepper if 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

Enjoy tender red wine braised short ribs paired with a medley of savory root vegetables. This dish offers rich, deep flavors with a harmonious balance of meat and vegetables, perfectly braised to create a heartwarming meal that's both satisfying and nutrient balanced.

NUTRITION

502kcal
Protein
38.4g
Fat
25g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Onion (quartered)

2 cloves Garlic

1/2 cup Red Wine

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

1 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a heavy-based pot or Dutch oven over medium-high heat and add the olive oil.

  • 2

    Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides. Remove and set aside.

  • 3

    Reduce heat to medium and add the quartered onion, garlic, carrot, and parsnip. Sauté until they begin to soften, about 5 minutes.

  • 4

    Return the short ribs to the pot and stir in the red wine, scraping up any browned bits from the bottom.

  • 5

    Add the beef broth and dried thyme. Bring the mixture to a simmer, then cover and reduce heat to low.

  • 6

    Let it braise slowly for 2 to 2.5 hours, or until the meat is tender and falls off the bone.

  • 7

    Adjust seasoning with salt and pepper if needed before serving.