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 and tender flavors of braised short ribs slowly cooked in red wine, combined with sweet and earthy root vegetables. This dish delivers a warming, hearty taste with a delicate balance of meats and vegetables, perfect for a satisfying dinner.

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NUTRITION

529kcal
Protein
37.3g
Fat
23.5g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1/3 cup Red Wine

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1/2 cup Beef Broth

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs with salt and pepper. In a heavy, oven-safe pot, sear the short ribs over medium-high heat until all sides are well browned.

  • 3

    While the meat is searing, roughly chop the carrot, parsnip, and red onion.

  • 4

    Remove the short ribs temporarily and add the vegetables to the pot. Sauté for a few minutes until they begin to soften.

  • 5

    Deglaze the pot with the red wine, scraping up any browned bits from the bottom, then let the wine reduce for about 2 minutes.

  • 6

    Return the short ribs to the pot and add the beef broth. Bring the liquid to a gentle simmer.

  • 7

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

  • 8

    Once done, adjust seasoning as needed and serve the short ribs with the root vegetables and a spoonful of the braising liquid.

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 and tender flavors of braised short ribs slowly cooked in red wine, combined with sweet and earthy root vegetables. This dish delivers a warming, hearty taste with a delicate balance of meats and vegetables, perfect for a satisfying dinner.

NUTRITION

529kcal
Protein
37.3g
Fat
23.5g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1/3 cup Red Wine

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1/2 cup Beef Broth

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef short ribs with salt and pepper. In a heavy, oven-safe pot, sear the short ribs over medium-high heat until all sides are well browned.

  • 3

    While the meat is searing, roughly chop the carrot, parsnip, and red onion.

  • 4

    Remove the short ribs temporarily and add the vegetables to the pot. Sauté for a few minutes until they begin to soften.

  • 5

    Deglaze the pot with the red wine, scraping up any browned bits from the bottom, then let the wine reduce for about 2 minutes.

  • 6

    Return the short ribs to the pot and add the beef broth. Bring the liquid to a gentle simmer.

  • 7

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

  • 8

    Once done, adjust seasoning as needed and serve the short ribs with the root vegetables and a spoonful of the braising liquid.