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, deep flavors of tender short ribs slowly braised in a red wine reduction with a medley of earthy root vegetables. This comforting dish brings together succulent beef, aromatic onions, carrots, parsnips, and celery, all infused with a hint of red wine and savory broth to create a warm, hearty meal.

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NUTRITION

455kcal
Protein
37.4g
Fat
25g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1/2 medium Carrot

1/2 medium Parsnip

1 stalk Celery

1/4 medium Onion

1/4 cup Red Wine

1/2 cup Beef Broth

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PREPARATION

  • 1

    Preheat a large, heavy-bottomed pot or Dutch oven on medium-high heat.

  • 2

    Season the beef short ribs with salt and pepper. Sear them in the pot until all sides are nicely browned, about 3-4 minutes per side. Remove and set aside.

  • 3

    In the same pot, add the chopped onion, celery, carrot, and parsnip. Sauté for 4-5 minutes until they begin to soften and develop some color.

  • 4

    Pour in the red wine and allow it to simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.

  • 5

    Return the seared short ribs to the pot and add the beef broth. Bring the mixture to a simmer.

  • 6

    Reduce the heat to low, cover the pot, and let it braise slowly for about 2 hours, or until the short ribs are tender and the flavors meld together. Stir occasionally.

  • 7

    Once done, plate the short ribs with a generous serving of the braised root vegetables. Adjust seasoning with salt and pepper to taste before serving.

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, deep flavors of tender short ribs slowly braised in a red wine reduction with a medley of earthy root vegetables. This comforting dish brings together succulent beef, aromatic onions, carrots, parsnips, and celery, all infused with a hint of red wine and savory broth to create a warm, hearty meal.

NUTRITION

455kcal
Protein
37.4g
Fat
25g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1/2 medium Carrot

1/2 medium Parsnip

1 stalk Celery

1/4 medium Onion

1/4 cup Red Wine

1/2 cup Beef Broth

PREPARATION

  • 1

    Preheat a large, heavy-bottomed pot or Dutch oven on medium-high heat.

  • 2

    Season the beef short ribs with salt and pepper. Sear them in the pot until all sides are nicely browned, about 3-4 minutes per side. Remove and set aside.

  • 3

    In the same pot, add the chopped onion, celery, carrot, and parsnip. Sauté for 4-5 minutes until they begin to soften and develop some color.

  • 4

    Pour in the red wine and allow it to simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.

  • 5

    Return the seared short ribs to the pot and add the beef broth. Bring the mixture to a simmer.

  • 6

    Reduce the heat to low, cover the pot, and let it braise slowly for about 2 hours, or until the short ribs are tender and the flavors meld together. Stir occasionally.

  • 7

    Once done, plate the short ribs with a generous serving of the braised root vegetables. Adjust seasoning with salt and pepper to taste before serving.