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 comforting bowl of tender red wine braised short ribs accompanied by savory root vegetables. The deep, rich flavors from red wine and herbs meld beautifully with the natural sweetness of carrots and parsnips, creating a dish that's both hearty and balanced.

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NUTRITION

584kcal
Protein
39.1g
Fat
32.7g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Short Ribs

1 medium Carrot

1 small Parsnip

1/2 medium Red Onion

1/4 cup Red Wine

1/2 cup Beef Broth

2 cloves Garlic

1/2 tsp Olive Oil

2 sprigs Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper. In an 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

    Reduce the heat to medium and add the minced garlic along with the halved red onion. Sauté until softened, about 3 minutes.

  • 4

    Deglaze the pot with the red wine, scraping up any browned bits from the bottom.

  • 5

    Add the beef broth and tuck in the fresh rosemary sprigs. Bring the mixture to a simmer.

  • 6

    Add the chopped carrot and parsnip to the pot. Cover with a lid and transfer the pot to the preheated oven.

  • 7

    Braise in the oven for 2 to 2.5 hours, or until the meat is tender and the vegetables are soft.

  • 8

    Once done, remove the pot from the oven, let it rest for a few minutes, then serve a portion keeping an eye on the serving size to meet your calorie and protein goals.

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 comforting bowl of tender red wine braised short ribs accompanied by savory root vegetables. The deep, rich flavors from red wine and herbs meld beautifully with the natural sweetness of carrots and parsnips, creating a dish that's both hearty and balanced.

NUTRITION

584kcal
Protein
39.1g
Fat
32.7g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Short Ribs

1 medium Carrot

1 small Parsnip

1/2 medium Red Onion

1/4 cup Red Wine

1/2 cup Beef Broth

2 cloves Garlic

1/2 tsp Olive Oil

2 sprigs Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper. In an 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

    Reduce the heat to medium and add the minced garlic along with the halved red onion. Sauté until softened, about 3 minutes.

  • 4

    Deglaze the pot with the red wine, scraping up any browned bits from the bottom.

  • 5

    Add the beef broth and tuck in the fresh rosemary sprigs. Bring the mixture to a simmer.

  • 6

    Add the chopped carrot and parsnip to the pot. Cover with a lid and transfer the pot to the preheated oven.

  • 7

    Braise in the oven for 2 to 2.5 hours, or until the meat is tender and the vegetables are soft.

  • 8

    Once done, remove the pot from the oven, let it rest for a few minutes, then serve a portion keeping an eye on the serving size to meet your calorie and protein goals.