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

Slow-cooked beef short ribs in a rich red wine sauce accompanied by tender carrots, parsnips, and aromatic onions, creating a hearty and satisfying dish with deep, savory flavors.

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NUTRITION

400kcal
Protein
32.4g
Fat
16.4g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 cup Red Wine

1/4 medium Onion

1 garlic clove

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PREPARATION

  • 1

    Preheat a heavy pot on medium-high heat and sear the beef short ribs on all sides until golden brown.

  • 2

    Remove the ribs and lower heat to medium. Add chopped onion and minced garlic, cooking until the onion softens.

  • 3

    Deglaze the pot with red wine, ensuring to scrape up any browned bits from the bottom.

  • 4

    Return the ribs to the pot and add chopped carrot and parsnip. Cover with a lid and let simmer on low heat for 2 to 2.5 hours until the meat is tender.

  • 5

    Adjust seasoning with salt and pepper as desired, and serve hot, ensuring each plate gets a balance of meat and vegetables.

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

Slow-cooked beef short ribs in a rich red wine sauce accompanied by tender carrots, parsnips, and aromatic onions, creating a hearty and satisfying dish with deep, savory flavors.

NUTRITION

400kcal
Protein
32.4g
Fat
16.4g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1/4 cup Red Wine

1/4 medium Onion

1 garlic clove

PREPARATION

  • 1

    Preheat a heavy pot on medium-high heat and sear the beef short ribs on all sides until golden brown.

  • 2

    Remove the ribs and lower heat to medium. Add chopped onion and minced garlic, cooking until the onion softens.

  • 3

    Deglaze the pot with red wine, ensuring to scrape up any browned bits from the bottom.

  • 4

    Return the ribs to the pot and add chopped carrot and parsnip. Cover with a lid and let simmer on low heat for 2 to 2.5 hours until the meat is tender.

  • 5

    Adjust seasoning with salt and pepper as desired, and serve hot, ensuring each plate gets a balance of meat and vegetables.