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 braised short ribs slowly infused with a splash of red wine and accompanied by a colorful medley of roasted root vegetables. Each bite offers a harmonious blend of savory beef, sweet carrots, and nutty parsnips, making for a deeply satisfying and comforting meal.

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NUTRITION

573kcal
Protein
37.2g
Fat
31.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs (lean braised)

2 oz Carrot, raw

2 oz Parsnip, raw

1/4 cup Red Wine

1 oz Yellow Onion, raw

1/2 cup Beef Broth

Salt & Pepper to taste

3 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs with salt and pepper.

  • 3

    In a heavy Dutch oven, sear the short ribs over medium-high heat until browned on all sides.

  • 4

    Add the chopped yellow onion, carrots, and parsnips to the pot, and sauté until they begin to soften.

  • 5

    Deglaze the pot with red wine, scraping up any browned bits from the bottom.

  • 6

    Pour in the beef broth and add the fresh thyme sprigs.

  • 7

    Cover the Dutch oven and transfer it to the preheated oven.

  • 8

    Braise the short ribs and root vegetables for about 2 hours, or until the meat is tender and the flavors have melded.

  • 9

    Adjust salt and pepper to taste, then serve warm on a plate with the vegetables and a drizzle of the braising liquid.

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 braised short ribs slowly infused with a splash of red wine and accompanied by a colorful medley of roasted root vegetables. Each bite offers a harmonious blend of savory beef, sweet carrots, and nutty parsnips, making for a deeply satisfying and comforting meal.

NUTRITION

573kcal
Protein
37.2g
Fat
31.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs (lean braised)

2 oz Carrot, raw

2 oz Parsnip, raw

1/4 cup Red Wine

1 oz Yellow Onion, raw

1/2 cup Beef Broth

Salt & Pepper to taste

3 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs with salt and pepper.

  • 3

    In a heavy Dutch oven, sear the short ribs over medium-high heat until browned on all sides.

  • 4

    Add the chopped yellow onion, carrots, and parsnips to the pot, and sauté until they begin to soften.

  • 5

    Deglaze the pot with red wine, scraping up any browned bits from the bottom.

  • 6

    Pour in the beef broth and add the fresh thyme sprigs.

  • 7

    Cover the Dutch oven and transfer it to the preheated oven.

  • 8

    Braise the short ribs and root vegetables for about 2 hours, or until the meat is tender and the flavors have melded.

  • 9

    Adjust salt and pepper to taste, then serve warm on a plate with the vegetables and a drizzle of the braising liquid.