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, flavorful dish featuring tender, red wine braised short ribs paired with a medley of roasted root vegetables. The slow-cooked beef offers rich depth while the carrots, parsnips, and onions provide a natural sweetness. This rustic plate is perfectly suited for a balanced dinner that delivers satisfying, savory flavors.

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NUTRITION

513kcal
Protein
33.9g
Fat
28.3g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

1 medium Carrot

1/2 medium Parsnip

1/4 medium Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Heat olive oil in an oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned.

  • 3

    Remove the short ribs and lower the heat to medium. Add the chopped onion, carrot, parsnip, and garlic to the pot; sauté for a few minutes until fragrant.

  • 4

    Pour in the red wine and beef broth, stirring to deglaze the pot and release any browned bits.

  • 5

    Return the short ribs to the pot and add fresh thyme sprigs.

  • 6

    Cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours, or until the meat is tender and easily pulls apart.

  • 7

    Remove from the oven and serve a portion containing approximately 5 oz of short rib along with a generous helping of the braised root vegetables. Enjoy!

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, flavorful dish featuring tender, red wine braised short ribs paired with a medley of roasted root vegetables. The slow-cooked beef offers rich depth while the carrots, parsnips, and onions provide a natural sweetness. This rustic plate is perfectly suited for a balanced dinner that delivers satisfying, savory flavors.

NUTRITION

513kcal
Protein
33.9g
Fat
28.3g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Braised Short Ribs

1 medium Carrot

1/2 medium Parsnip

1/4 medium Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Heat olive oil in an oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned.

  • 3

    Remove the short ribs and lower the heat to medium. Add the chopped onion, carrot, parsnip, and garlic to the pot; sauté for a few minutes until fragrant.

  • 4

    Pour in the red wine and beef broth, stirring to deglaze the pot and release any browned bits.

  • 5

    Return the short ribs to the pot and add fresh thyme sprigs.

  • 6

    Cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours, or until the meat is tender and easily pulls apart.

  • 7

    Remove from the oven and serve a portion containing approximately 5 oz of short rib along with a generous helping of the braised root vegetables. Enjoy!