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 a hearty dish featuring tender, braised short ribs nestled among a medley of roasted root vegetables, slowly simmered in a fragrant red wine reduction with aromatic garlic, onion, thyme, and bay leaf, creating a comforting, richly layered flavor perfect for dinner.

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NUTRITION

546kcal
Protein
32.5g
Fat
27.3g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/2 cup chopped Turnips

1/4 cup Red Wine

1/4 cup chopped Onion

2 cloves minced Garlic

1 tsp Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Season the beef short ribs lightly with salt and pepper. In a heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium-high heat and sear the short ribs on all sides until they develop a rich brown crust.

  • 2

    Remove the short ribs and set aside. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

  • 3

    Add the chopped carrots, parsnips, and turnips. Stir the vegetables for a few minutes to combine with the aromatics.

  • 4

    Pour in the red wine to deglaze the pot, scraping all the flavorful brown bits from the bottom.

  • 5

    Return the seared short ribs to the pot. Add the fresh thyme and bay leaf, then reduce the heat to low.

  • 6

    Cover the pot and let the mixture simmer gently for 2 to 2.5 hours until the short ribs are tender and the flavors have melded. Monitor the liquid level and add a splash of water if needed.

  • 7

    Once ready, remove the bay leaf and serve the braised short ribs with generous portions of the root vegetables and a drizzle of the rich, red wine reduction.

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 a hearty dish featuring tender, braised short ribs nestled among a medley of roasted root vegetables, slowly simmered in a fragrant red wine reduction with aromatic garlic, onion, thyme, and bay leaf, creating a comforting, richly layered flavor perfect for dinner.

NUTRITION

546kcal
Protein
32.5g
Fat
27.3g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/2 cup chopped Turnips

1/4 cup Red Wine

1/4 cup chopped Onion

2 cloves minced Garlic

1 tsp Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Season the beef short ribs lightly with salt and pepper. In a heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium-high heat and sear the short ribs on all sides until they develop a rich brown crust.

  • 2

    Remove the short ribs and set aside. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

  • 3

    Add the chopped carrots, parsnips, and turnips. Stir the vegetables for a few minutes to combine with the aromatics.

  • 4

    Pour in the red wine to deglaze the pot, scraping all the flavorful brown bits from the bottom.

  • 5

    Return the seared short ribs to the pot. Add the fresh thyme and bay leaf, then reduce the heat to low.

  • 6

    Cover the pot and let the mixture simmer gently for 2 to 2.5 hours until the short ribs are tender and the flavors have melded. Monitor the liquid level and add a splash of water if needed.

  • 7

    Once ready, remove the bay leaf and serve the braised short ribs with generous portions of the root vegetables and a drizzle of the rich, red wine reduction.