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 a hearty dish featuring tender braised short ribs enriched with the deep flavors of red wine and aromatic root vegetables. This rustic creation melds the richness of slow-cooked beef with the natural sweetness of carrots and parsnips, punctuated by caramelized onions and garlic, making every bite a comforting indulgence perfect for a satisfying dinner.

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NUTRITION

572kcal
Protein
38.9g
Fat
29.7g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 cup chopped Yellow Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Low Sodium Beef Broth

1 tbsp Tomato Paste

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs lightly with salt and pepper.

  • 3

    Heat olive oil in a Dutch oven over medium-high heat; sear the short ribs on all sides until browned.

  • 4

    Add chopped onions and garlic, sautéing until softened and fragrant.

  • 5

    Stir in the tomato paste, allowing it to cook briefly to deepen its flavor.

  • 6

    Pour in the red wine and beef broth, scraping any browned bits from the bottom of the pot.

  • 7

    Add the chopped carrot and parsnip, along with the thyme sprigs and bay leaf.

  • 8

    Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

  • 9

    Braise for about 2 to 2.5 hours, or until the short ribs are tender and the flavors have melded together.

  • 10

    Remove the thyme sprigs and bay leaf, adjust seasoning with salt and pepper if needed, and serve warm.

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 a hearty dish featuring tender braised short ribs enriched with the deep flavors of red wine and aromatic root vegetables. This rustic creation melds the richness of slow-cooked beef with the natural sweetness of carrots and parsnips, punctuated by caramelized onions and garlic, making every bite a comforting indulgence perfect for a satisfying dinner.

NUTRITION

572kcal
Protein
38.9g
Fat
29.7g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 cup chopped Yellow Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Low Sodium Beef Broth

1 tbsp Tomato Paste

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs lightly with salt and pepper.

  • 3

    Heat olive oil in a Dutch oven over medium-high heat; sear the short ribs on all sides until browned.

  • 4

    Add chopped onions and garlic, sautéing until softened and fragrant.

  • 5

    Stir in the tomato paste, allowing it to cook briefly to deepen its flavor.

  • 6

    Pour in the red wine and beef broth, scraping any browned bits from the bottom of the pot.

  • 7

    Add the chopped carrot and parsnip, along with the thyme sprigs and bay leaf.

  • 8

    Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

  • 9

    Braise for about 2 to 2.5 hours, or until the short ribs are tender and the flavors have melded together.

  • 10

    Remove the thyme sprigs and bay leaf, adjust seasoning with salt and pepper if needed, and serve warm.