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 robust and savory dish featuring tender, slow-braised short ribs enriched in red wine with a medley of sweet root vegetables. The dish balances rich meaty flavors with the natural sweetness of carrots and parsnips, uplifted by aromatic onions, garlic, and thyme for a heartwarming dinner perfect for a cozy evening.

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NUTRITION

491kcal
Protein
34.2g
Fat
23g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless Braised Short Rib (198g)

1/2 cup chopped Carrots (65g)

1/2 cup chopped Parsnips (65g)

1/4 cup chopped Yellow Onion (40g)

1/4 cup Red Wine (60ml)

1/2 tbsp Tomato Paste (8g)

1 clove minced Garlic

3 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the short rib with salt and pepper. Sear the meat on all sides until browned, then remove from the pot.

  • 3

    In the same pot, add the chopped onion and minced garlic; sauté until softened.

  • 4

    Add the tomato paste and let it cook for a minute to deepen the flavor.

  • 5

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

  • 6

    Return the short rib to the pot and add the chopped carrots and parsnips along with the fresh thyme sprigs.

  • 7

    Reduce the heat to low, cover, and let the mixture simmer gently for 2 to 2.5 hours until the short rib is tender and the vegetables are soft.

  • 8

    Adjust seasoning with salt and pepper 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 a robust and savory dish featuring tender, slow-braised short ribs enriched in red wine with a medley of sweet root vegetables. The dish balances rich meaty flavors with the natural sweetness of carrots and parsnips, uplifted by aromatic onions, garlic, and thyme for a heartwarming dinner perfect for a cozy evening.

NUTRITION

491kcal
Protein
34.2g
Fat
23g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless Braised Short Rib (198g)

1/2 cup chopped Carrots (65g)

1/2 cup chopped Parsnips (65g)

1/4 cup chopped Yellow Onion (40g)

1/4 cup Red Wine (60ml)

1/2 tbsp Tomato Paste (8g)

1 clove minced Garlic

3 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the short rib with salt and pepper. Sear the meat on all sides until browned, then remove from the pot.

  • 3

    In the same pot, add the chopped onion and minced garlic; sauté until softened.

  • 4

    Add the tomato paste and let it cook for a minute to deepen the flavor.

  • 5

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

  • 6

    Return the short rib to the pot and add the chopped carrots and parsnips along with the fresh thyme sprigs.

  • 7

    Reduce the heat to low, cover, and let the mixture simmer gently for 2 to 2.5 hours until the short rib is tender and the vegetables are soft.

  • 8

    Adjust seasoning with salt and pepper before serving.