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, tender short ribs slowly braised in red wine with a medley of earthy root vegetables. This dish delivers a comforting, robust flavor profile with a silky, velvety sauce underscored by aromatic garlic and rosemary, perfect for a satisfying dinner.

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NUTRITION

586kcal
Protein
37.8g
Fat
27.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Short Ribs

½ cup chopped Carrots

½ cup chopped Parsnips

½ cup diced Turnips

¼ cup chopped Onion

¼ cup Red Wine

½ cup Beef Broth

1 clove Garlic

1 sprig Rosemary

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs with salt and pepper.

  • 3

    In a heavy, oven-safe pot, sear the short ribs over medium-high heat until browned on all sides. Remove and set aside.

  • 4

    Lower the heat and add chopped onions and garlic to the pot. Sauté until fragrant and translucent.

  • 5

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

  • 6

    Return the short ribs to the pot and add beef broth along with the carrots, parsnips, and turnips. Toss in a sprig of rosemary.

  • 7

    Bring the mixture to a simmer, then cover the pot and transfer it to the oven.

  • 8

    Braise in the oven for about 2 to 2.5 hours, or until the meat is tender and falling off the bone.

  • 9

    Adjust seasoning with additional salt and pepper if needed. Serve hot with a drizzle of the red wine reduction sauce over the 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, tender short ribs slowly braised in red wine with a medley of earthy root vegetables. This dish delivers a comforting, robust flavor profile with a silky, velvety sauce underscored by aromatic garlic and rosemary, perfect for a satisfying dinner.

NUTRITION

586kcal
Protein
37.8g
Fat
27.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Short Ribs

½ cup chopped Carrots

½ cup chopped Parsnips

½ cup diced Turnips

¼ cup chopped Onion

¼ cup Red Wine

½ cup Beef Broth

1 clove Garlic

1 sprig Rosemary

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs with salt and pepper.

  • 3

    In a heavy, oven-safe pot, sear the short ribs over medium-high heat until browned on all sides. Remove and set aside.

  • 4

    Lower the heat and add chopped onions and garlic to the pot. Sauté until fragrant and translucent.

  • 5

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

  • 6

    Return the short ribs to the pot and add beef broth along with the carrots, parsnips, and turnips. Toss in a sprig of rosemary.

  • 7

    Bring the mixture to a simmer, then cover the pot and transfer it to the oven.

  • 8

    Braise in the oven for about 2 to 2.5 hours, or until the meat is tender and falling off the bone.

  • 9

    Adjust seasoning with additional salt and pepper if needed. Serve hot with a drizzle of the red wine reduction sauce over the vegetables.