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 hearty warmth of braised short ribs slowly cooked in red wine with a medley of root vegetables. The tender meat mingles with the sweet earthiness of carrots, parsnips, and onions in a light red wine reduction, offering a balanced, comforting plate perfect for a nourishing dinner.

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NUTRITION

525kcal
Protein
33.4g
Fat
30.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion

1/4 cup Red Wine

1/2 cup Beef Broth

1 clove Garlic

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Season the short ribs lightly with salt and pepper.

  • 2

    Heat olive oil in a heavy pot over medium-high heat until shimmering.

  • 3

    Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove and set aside.

  • 4

    In the same pot, add chopped garlic, diced carrots, parsnips, and quartered onion. Sauté until they begin to soften, about 4-5 minutes.

  • 5

    Pour in the red wine to deglaze the pan, scraping up any brown bits from the bottom.

  • 6

    Add the beef broth and return the short ribs to the pot. Bring the mixture to a simmer.

  • 7

    Cover the pot, reduce heat to low, and let it braise gently for about 1.5 to 2 hours until the meat is tender and infused with the flavors of the vegetables and wine.

  • 8

    Once cooked, serve a portion that aligns with the calorie and protein goals. Enjoy the succulent short ribs paired with the sweet and savory 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 hearty warmth of braised short ribs slowly cooked in red wine with a medley of root vegetables. The tender meat mingles with the sweet earthiness of carrots, parsnips, and onions in a light red wine reduction, offering a balanced, comforting plate perfect for a nourishing dinner.

NUTRITION

525kcal
Protein
33.4g
Fat
30.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion

1/4 cup Red Wine

1/2 cup Beef Broth

1 clove Garlic

1 teaspoon Olive Oil

PREPARATION

  • 1

    Season the short ribs lightly with salt and pepper.

  • 2

    Heat olive oil in a heavy pot over medium-high heat until shimmering.

  • 3

    Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove and set aside.

  • 4

    In the same pot, add chopped garlic, diced carrots, parsnips, and quartered onion. Sauté until they begin to soften, about 4-5 minutes.

  • 5

    Pour in the red wine to deglaze the pan, scraping up any brown bits from the bottom.

  • 6

    Add the beef broth and return the short ribs to the pot. Bring the mixture to a simmer.

  • 7

    Cover the pot, reduce heat to low, and let it braise gently for about 1.5 to 2 hours until the meat is tender and infused with the flavors of the vegetables and wine.

  • 8

    Once cooked, serve a portion that aligns with the calorie and protein goals. Enjoy the succulent short ribs paired with the sweet and savory root vegetables.