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 tender, slow-braised short ribs enveloped in a rich red wine sauce with an assortment of sweet and earthy root vegetables. This beautifully hearty dish melds the deep, luscious flavor of braised beef with the subtle natural sweetness of carrots, parsnips, turnips, and onions, creating a comforting meal perfect for a satisfying dinner experience.

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NUTRITION

557kcal
Protein
38.5g
Fat
26.8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

0.5 medium Carrot (approx 50g)

0.5 medium Parsnip (approx 50g)

0.5 medium Turnip (approx 50g)

1 small Yellow Onion (approx 30g)

0.5 cup Red Wine

0.5 cup Low Sodium Beef Broth

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat dry the short ribs and season lightly with salt and pepper. Heat olive oil in an oven-safe pot over medium-high heat and sear the ribs on all sides until browned.

  • 3

    Dice the carrot, parsnip, turnip, and onion. Once the ribs are browned, add the vegetables to the pot and sauté for 2-3 minutes.

  • 4

    Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.

  • 5

    Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the oven.

  • 6

    Braise in the oven for about 2 to 2.5 hours, or until the short ribs are tender and the vegetables are cooked through.

  • 7

    Once done, remove from the oven, let rest for a few minutes, and serve warm. Spoon some of the rich, red wine sauce and vegetables over the meat.

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 tender, slow-braised short ribs enveloped in a rich red wine sauce with an assortment of sweet and earthy root vegetables. This beautifully hearty dish melds the deep, luscious flavor of braised beef with the subtle natural sweetness of carrots, parsnips, turnips, and onions, creating a comforting meal perfect for a satisfying dinner experience.

NUTRITION

557kcal
Protein
38.5g
Fat
26.8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

0.5 medium Carrot (approx 50g)

0.5 medium Parsnip (approx 50g)

0.5 medium Turnip (approx 50g)

1 small Yellow Onion (approx 30g)

0.5 cup Red Wine

0.5 cup Low Sodium Beef Broth

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat dry the short ribs and season lightly with salt and pepper. Heat olive oil in an oven-safe pot over medium-high heat and sear the ribs on all sides until browned.

  • 3

    Dice the carrot, parsnip, turnip, and onion. Once the ribs are browned, add the vegetables to the pot and sauté for 2-3 minutes.

  • 4

    Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.

  • 5

    Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the oven.

  • 6

    Braise in the oven for about 2 to 2.5 hours, or until the short ribs are tender and the vegetables are cooked through.

  • 7

    Once done, remove from the oven, let rest for a few minutes, and serve warm. Spoon some of the rich, red wine sauce and vegetables over the meat.