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 and flavorful dish where tender short ribs are slowly braised in a rich red wine sauce with a medley of roasted root vegetables, including carrots, parsnips, and onions. Each bite delivers a harmonious blend of savory meat with the natural sweetness of vegetables, making this an ideal comforting dinner option.

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NUTRITION

424kcal
Protein
36.3g
Fat
14.4g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1/4 cup Red Wine

1/2 cup Beef Broth

2 cloves Garlic

2 sprigs Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

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

  • 4

    Transfer the seared short ribs to a plate. In the same pot, add chopped garlic and diced onion; sauté until fragrant and softened.

  • 5

    Pour in the red wine and deglaze the pot by scraping any browned bits from the bottom.

  • 6

    Return the short ribs to the pot and add beef broth along with roughly chopped carrot and parsnip. Tuck in the rosemary sprigs.

  • 7

    Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven. Braise for 2 to 2.5 hours until the meat is tender and falling off the bone.

  • 8

    Once cooked, remove the pot from the oven, adjust seasoning with salt and pepper if needed, and serve hot with the vegetables and juices.

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 and flavorful dish where tender short ribs are slowly braised in a rich red wine sauce with a medley of roasted root vegetables, including carrots, parsnips, and onions. Each bite delivers a harmonious blend of savory meat with the natural sweetness of vegetables, making this an ideal comforting dinner option.

NUTRITION

424kcal
Protein
36.3g
Fat
14.4g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1/4 cup Red Wine

1/2 cup Beef Broth

2 cloves Garlic

2 sprigs Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

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

  • 4

    Transfer the seared short ribs to a plate. In the same pot, add chopped garlic and diced onion; sauté until fragrant and softened.

  • 5

    Pour in the red wine and deglaze the pot by scraping any browned bits from the bottom.

  • 6

    Return the short ribs to the pot and add beef broth along with roughly chopped carrot and parsnip. Tuck in the rosemary sprigs.

  • 7

    Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven. Braise for 2 to 2.5 hours until the meat is tender and falling off the bone.

  • 8

    Once cooked, remove the pot from the oven, adjust seasoning with salt and pepper if needed, and serve hot with the vegetables and juices.