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 deep, robust flavor of tender braised short ribs infused with red wine and accompanied by a medley of sweet root vegetables. This dish delivers a warming, savory experience ideal for a hearty dinner, balancing rich meat flavors with the natural sweetness and earthy tones of carrots, parsnips, and onions.

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NUTRITION

529kcal
Protein
35g
Fat
30.2g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

1 medium Carrot

0.5 medium Parsnip

0.25 medium Onion

1 clove Garlic

0.25 cup Red Wine

0.5 cup Beef Broth

1 tsp Olive Oil

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PREPARATION

  • 1

    Pat the beef short ribs dry with paper towels. Season lightly with salt and pepper if desired.

  • 2

    Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove and set aside.

  • 3

    In the same pot, add chopped onion, carrot slices, parsnip pieces, and minced garlic. Sauté for 3-4 minutes until the vegetables start to soften.

  • 4

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

  • 5

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

  • 6

    Reduce the heat to low, cover the pot, and let it braise gently for 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.

  • 7

    Once cooked, serve a portion that fits within the macro guidelines. Enjoy the hearty blend of tender meat and flavorful root 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 deep, robust flavor of tender braised short ribs infused with red wine and accompanied by a medley of sweet root vegetables. This dish delivers a warming, savory experience ideal for a hearty dinner, balancing rich meat flavors with the natural sweetness and earthy tones of carrots, parsnips, and onions.

NUTRITION

529kcal
Protein
35g
Fat
30.2g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Short Ribs

1 medium Carrot

0.5 medium Parsnip

0.25 medium Onion

1 clove Garlic

0.25 cup Red Wine

0.5 cup Beef Broth

1 tsp Olive Oil

PREPARATION

  • 1

    Pat the beef short ribs dry with paper towels. Season lightly with salt and pepper if desired.

  • 2

    Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove and set aside.

  • 3

    In the same pot, add chopped onion, carrot slices, parsnip pieces, and minced garlic. Sauté for 3-4 minutes until the vegetables start to soften.

  • 4

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

  • 5

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

  • 6

    Reduce the heat to low, cover the pot, and let it braise gently for 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.

  • 7

    Once cooked, serve a portion that fits within the macro guidelines. Enjoy the hearty blend of tender meat and flavorful root vegetables.