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

Indulge in tender, slow-braised short ribs that are infused with the rich flavors of red wine and aromatic herbs, complemented by hearty root vegetables. This comforting dish offers a savory blend of beefy goodness and sweet, earthy notes from carrots and parsnips, all brought together with a silky red wine reduction for a satisfying meal.

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NUTRITION

484kcal
Protein
35.8g
Fat
25.3g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Braised Beef Short Ribs

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/4 cup Red Wine

1/4 cup Beef Broth

1 Garlic Clove, minced

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PREPARATION

  • 1

    Season the short ribs generously with salt and pepper.

  • 2

    In a heavy pot or Dutch oven, heat a small amount of oil over medium-high heat and sear the short ribs on all sides until browned.

  • 3

    Remove the short ribs and lower the heat slightly. Sauté the minced garlic for about 30 seconds until fragrant.

  • 4

    Add the diced carrots and parsnips to the pot, stirring for 2-3 minutes to slightly soften.

  • 5

    Return the short ribs to the pot and pour in the red wine and beef broth, scraping up any browned bits on the bottom.

  • 6

    Bring the mixture to a simmer, then reduce the heat to low. Cover and let it braise for about 2 to 2.5 hours, or until the meat is tender and almost falling off the bone.

  • 7

    Adjust the seasoning as needed and serve warm, enjoying the rich, balanced flavors of beef and root 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

Indulge in tender, slow-braised short ribs that are infused with the rich flavors of red wine and aromatic herbs, complemented by hearty root vegetables. This comforting dish offers a savory blend of beefy goodness and sweet, earthy notes from carrots and parsnips, all brought together with a silky red wine reduction for a satisfying meal.

NUTRITION

484kcal
Protein
35.8g
Fat
25.3g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Braised Beef Short Ribs

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/4 cup Red Wine

1/4 cup Beef Broth

1 Garlic Clove, minced

PREPARATION

  • 1

    Season the short ribs generously with salt and pepper.

  • 2

    In a heavy pot or Dutch oven, heat a small amount of oil over medium-high heat and sear the short ribs on all sides until browned.

  • 3

    Remove the short ribs and lower the heat slightly. Sauté the minced garlic for about 30 seconds until fragrant.

  • 4

    Add the diced carrots and parsnips to the pot, stirring for 2-3 minutes to slightly soften.

  • 5

    Return the short ribs to the pot and pour in the red wine and beef broth, scraping up any browned bits on the bottom.

  • 6

    Bring the mixture to a simmer, then reduce the heat to low. Cover and let it braise for about 2 to 2.5 hours, or until the meat is tender and almost falling off the bone.

  • 7

    Adjust the seasoning as needed and serve warm, enjoying the rich, balanced flavors of beef and root vegetables.