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 tender, braised short ribs nestled among a medley of sweet root vegetables, all simmered in a rich red wine and beef broth reduction. This comforting dish blends hearty flavors with aromatic herbs, delivering a delicious dinner experience without compromising your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

504kcal
Protein
38.1g
Fat
22.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (trimmed)

1/2 cup Carrots

1/2 cup Parsnips

1/4 cup Yellow Onion, chopped

1/4 cup Red Wine

1/2 cup Beef Broth (low sodium)

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the beef short ribs generously with salt and pepper.

  • 2

    In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side.

  • 3

    Remove the ribs temporarily and add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 3-4 minutes.

  • 4

    Return the short ribs to the pot, then add the red wine and allow it to reduce slightly for 2 minutes. Stir in the beef broth.

  • 5

    Add the chopped carrots and parsnips along with the fresh rosemary and thyme.

  • 6

    Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let the short ribs braise gently for about 1.5 to 2 hours, until the meat is tender.

  • 7

    Check seasoning and adjust salt and pepper as needed 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

Savor tender, braised short ribs nestled among a medley of sweet root vegetables, all simmered in a rich red wine and beef broth reduction. This comforting dish blends hearty flavors with aromatic herbs, delivering a delicious dinner experience without compromising your nutritional goals.

NUTRITION

504kcal
Protein
38.1g
Fat
22.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs (trimmed)

1/2 cup Carrots

1/2 cup Parsnips

1/4 cup Yellow Onion, chopped

1/4 cup Red Wine

1/2 cup Beef Broth (low sodium)

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Season the beef short ribs generously with salt and pepper.

  • 2

    In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side.

  • 3

    Remove the ribs temporarily and add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 3-4 minutes.

  • 4

    Return the short ribs to the pot, then add the red wine and allow it to reduce slightly for 2 minutes. Stir in the beef broth.

  • 5

    Add the chopped carrots and parsnips along with the fresh rosemary and thyme.

  • 6

    Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let the short ribs braise gently for about 1.5 to 2 hours, until the meat is tender.

  • 7

    Check seasoning and adjust salt and pepper as needed before serving.