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, deep flavors of tender beef short ribs braised slowly in a red wine reduction with a medley of earthy root vegetables. This elegant dish melds caramelized onions and garlic with the sweetness of carrots, parsnips, and turnips, all infused with aromatic herbs. A satisfying, gourmet experience perfect for dinner.

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NUTRITION

520kcal
Protein
33.9g
Fat
20g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Beef Short Ribs

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/2 cup chopped Turnips

1/2 cup Red Wine

1/2 cup Beef Broth

1/4 cup chopped Onion

2 cloves Garlic, minced

1 tablespoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs generously with salt and pepper.

  • 3

    In a heavy, ovenproof pot or Dutch oven over medium heat, sear the short ribs until browned on all sides. Remove and set aside.

  • 4

    Add the chopped onion and minced garlic to the pot, sauté until softened and fragrant.

  • 5

    Stir in the chopped carrots, parsnips, and turnips, cooking for a few minutes to release their flavors.

  • 6

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

  • 7

    Return the short ribs to the pot and add the fresh thyme. Bring the mixture to a simmer.

  • 8

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

  • 9

    Once cooked, adjust seasoning with salt and pepper as needed, then serve the tender short ribs with a generous helping of root vegetables and a drizzle of the 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

Savor the rich, deep flavors of tender beef short ribs braised slowly in a red wine reduction with a medley of earthy root vegetables. This elegant dish melds caramelized onions and garlic with the sweetness of carrots, parsnips, and turnips, all infused with aromatic herbs. A satisfying, gourmet experience perfect for dinner.

NUTRITION

520kcal
Protein
33.9g
Fat
20g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Beef Short Ribs

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/2 cup chopped Turnips

1/2 cup Red Wine

1/2 cup Beef Broth

1/4 cup chopped Onion

2 cloves Garlic, minced

1 tablespoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs generously with salt and pepper.

  • 3

    In a heavy, ovenproof pot or Dutch oven over medium heat, sear the short ribs until browned on all sides. Remove and set aside.

  • 4

    Add the chopped onion and minced garlic to the pot, sauté until softened and fragrant.

  • 5

    Stir in the chopped carrots, parsnips, and turnips, cooking for a few minutes to release their flavors.

  • 6

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

  • 7

    Return the short ribs to the pot and add the fresh thyme. Bring the mixture to a simmer.

  • 8

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

  • 9

    Once cooked, adjust seasoning with salt and pepper as needed, then serve the tender short ribs with a generous helping of root vegetables and a drizzle of the red wine reduction.