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, melt-in-your-mouth experience of slow-braised short ribs immersed in a deep red wine sauce, harmoniously paired with tender root vegetables that add earthy sweetness and a comforting rustic charm. This dish offers both indulgence and balance in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

573kcal
Protein
36.3g
Fat
32.4g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 garlic clove

1/4 cup Red Wine

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

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

  • 3

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

  • 4

    Toss in the peeled and chopped carrot and parsnip, stirring to combine with the meat and aromatics.

  • 5

    Pour in the red wine, scraping up any browned bits from the bottom of the pot to incorporate all the flavors.

  • 6

    Cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours, or until the short ribs are tender and the vegetables are soft.

  • 7

    Once cooked, serve a portion ensuring the serving aligns with the nutritional targets. Enjoy the hearty, comforting flavors of this rustic dish.

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, melt-in-your-mouth experience of slow-braised short ribs immersed in a deep red wine sauce, harmoniously paired with tender root vegetables that add earthy sweetness and a comforting rustic charm. This dish offers both indulgence and balance in every bite.

NUTRITION

573kcal
Protein
36.3g
Fat
32.4g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 garlic clove

1/4 cup Red Wine

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

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

  • 3

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

  • 4

    Toss in the peeled and chopped carrot and parsnip, stirring to combine with the meat and aromatics.

  • 5

    Pour in the red wine, scraping up any browned bits from the bottom of the pot to incorporate all the flavors.

  • 6

    Cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours, or until the short ribs are tender and the vegetables are soft.

  • 7

    Once cooked, serve a portion ensuring the serving aligns with the nutritional targets. Enjoy the hearty, comforting flavors of this rustic dish.