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 deep, rich flavors of braised short ribs slowly simmered in red wine and beef broth, accompanied by tender root vegetables. This hearty dish delivers a balance of savory, slightly sweet notes with a silky sauce perfect for a satisfying dinner.

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NUTRITION

548kcal
Protein
39.4g
Fat
29.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz braised short ribs

100 g chopped carrot

50 g chopped parsnip

50 g chopped yellow onion

50 ml red wine

120 ml low-sodium beef broth

1 tsp olive oil

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PREPARATION

  • 1

    Pat dry the braised short ribs with a paper towel. Season lightly with salt and pepper if desired.

  • 2

    In a large, deep skillet or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove and set aside.

  • 3

    Add chopped onions, carrots, and parsnips to the skillet, and sauté for about 4-5 minutes or until they start to soften.

  • 4

    Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes.

  • 5

    Return the short ribs to the pan, then add the beef broth. Bring the mixture to a gentle simmer.

  • 6

    Cover the pan with a lid, reduce the heat to low, and let it braise for 1.5 to 2 hours until the meat is tender and infused with the rich flavors.

  • 7

    Adjust seasoning with salt and pepper as needed. Serve hot with a balanced portion of the root vegetables and a drizzle of the braising liquid over top.

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 deep, rich flavors of braised short ribs slowly simmered in red wine and beef broth, accompanied by tender root vegetables. This hearty dish delivers a balance of savory, slightly sweet notes with a silky sauce perfect for a satisfying dinner.

NUTRITION

548kcal
Protein
39.4g
Fat
29.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz braised short ribs

100 g chopped carrot

50 g chopped parsnip

50 g chopped yellow onion

50 ml red wine

120 ml low-sodium beef broth

1 tsp olive oil

PREPARATION

  • 1

    Pat dry the braised short ribs with a paper towel. Season lightly with salt and pepper if desired.

  • 2

    In a large, deep skillet or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove and set aside.

  • 3

    Add chopped onions, carrots, and parsnips to the skillet, and sauté for about 4-5 minutes or until they start to soften.

  • 4

    Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes.

  • 5

    Return the short ribs to the pan, then add the beef broth. Bring the mixture to a gentle simmer.

  • 6

    Cover the pan with a lid, reduce the heat to low, and let it braise for 1.5 to 2 hours until the meat is tender and infused with the rich flavors.

  • 7

    Adjust seasoning with salt and pepper as needed. Serve hot with a balanced portion of the root vegetables and a drizzle of the braising liquid over top.