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, slow-braised short ribs cozied up with tender root vegetables in a luscious red wine reduction. This dish melds hearty meat with sweet carrots and earthy parsnips, finished with garlicky notes and fresh herbs for an incredibly comforting plate that delights with every bite.

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NUTRITION

510kcal
Protein
35.6g
Fat
22.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Braised Beef Short Ribs

100 grams Carrots

100 grams Parsnips

1/4 cup Red Wine Reduction Sauce

1 clove Garlic

1 tbsp Fresh Herbs (Thyme/ Rosemary)

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PREPARATION

  • 1

    Preheat the oven to 325°F. Season the short ribs with salt and pepper.

  • 2

    Heat a large oven-safe pot over medium-high heat and sear the short ribs until browned on all sides.

  • 3

    Remove the ribs and add minced garlic and fresh herbs to the pot, stirring briefly until fragrant.

  • 4

    Return the ribs to the pot and pour in the red wine. Bring to a simmer to deglaze the pan.

  • 5

    Cover the pot and transfer to the oven. Braise for about 2.5 to 3 hours until the meat is tender.

  • 6

    While the short ribs are braising, peel and chop carrots and parsnips into uniform pieces. Toss them lightly with olive oil, salt, and pepper, and roast in a preheated 400°F oven for 25-30 minutes until tender and slightly caramelized.

  • 7

    Once the meat is tender, shred it and plate a serving with a portion of the roasted root vegetables drizzled with the red wine reduction sauce.

  • 8

    Serve immediately and enjoy a hearty balance of savory braised meat and sweet, earthy 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

Savor the rich, slow-braised short ribs cozied up with tender root vegetables in a luscious red wine reduction. This dish melds hearty meat with sweet carrots and earthy parsnips, finished with garlicky notes and fresh herbs for an incredibly comforting plate that delights with every bite.

NUTRITION

510kcal
Protein
35.6g
Fat
22.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Braised Beef Short Ribs

100 grams Carrots

100 grams Parsnips

1/4 cup Red Wine Reduction Sauce

1 clove Garlic

1 tbsp Fresh Herbs (Thyme/ Rosemary)

PREPARATION

  • 1

    Preheat the oven to 325°F. Season the short ribs with salt and pepper.

  • 2

    Heat a large oven-safe pot over medium-high heat and sear the short ribs until browned on all sides.

  • 3

    Remove the ribs and add minced garlic and fresh herbs to the pot, stirring briefly until fragrant.

  • 4

    Return the ribs to the pot and pour in the red wine. Bring to a simmer to deglaze the pan.

  • 5

    Cover the pot and transfer to the oven. Braise for about 2.5 to 3 hours until the meat is tender.

  • 6

    While the short ribs are braising, peel and chop carrots and parsnips into uniform pieces. Toss them lightly with olive oil, salt, and pepper, and roast in a preheated 400°F oven for 25-30 minutes until tender and slightly caramelized.

  • 7

    Once the meat is tender, shred it and plate a serving with a portion of the roasted root vegetables drizzled with the red wine reduction sauce.

  • 8

    Serve immediately and enjoy a hearty balance of savory braised meat and sweet, earthy vegetables.