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 flavors of tender braised short ribs, slowly simmered in a robust red wine sauce with a medley of earthy root vegetables. This dish features beautifully caramelized meat complemented by sweet carrots and parsnips, all enveloped in a silky sauce that ties every bite together. Perfect for a hearty dinner that satisfies both the palate and your nutritional goals.

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NUTRITION

521kcal
Protein
32g
Fat
30.9g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 portion Yellow Onion

1/4 cup Red Wine

1/4 cup Beef Stock

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    Heat the olive oil in an oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until they develop a deep brown crust.

  • 4

    Remove the short ribs and set aside. Add the chopped yellow onion to the pot and sauté until softened and lightly browned.

  • 5

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

  • 6

    Return the short ribs to the pot and add the beef stock.

  • 7

    Add the carrot (cut into thick chunks) and parsnip (sliced or chunked) to the pot.

  • 8

    Cover the pot and transfer it to the oven. Let it braise for about 2 to 2.5 hours until the meat is tender and starts to fall off the bone.

  • 9

    Once done, serve a portion, ensuring that the serving meets the nutritional goals, and adjust salt and pepper to taste.

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 flavors of tender braised short ribs, slowly simmered in a robust red wine sauce with a medley of earthy root vegetables. This dish features beautifully caramelized meat complemented by sweet carrots and parsnips, all enveloped in a silky sauce that ties every bite together. Perfect for a hearty dinner that satisfies both the palate and your nutritional goals.

NUTRITION

521kcal
Protein
32g
Fat
30.9g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 portion Yellow Onion

1/4 cup Red Wine

1/4 cup Beef Stock

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

    Heat the olive oil in an oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until they develop a deep brown crust.

  • 4

    Remove the short ribs and set aside. Add the chopped yellow onion to the pot and sauté until softened and lightly browned.

  • 5

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

  • 6

    Return the short ribs to the pot and add the beef stock.

  • 7

    Add the carrot (cut into thick chunks) and parsnip (sliced or chunked) to the pot.

  • 8

    Cover the pot and transfer it to the oven. Let it braise for about 2 to 2.5 hours until the meat is tender and starts to fall off the bone.

  • 9

    Once done, serve a portion, ensuring that the serving meets the nutritional goals, and adjust salt and pepper to taste.