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

Savory, tender short ribs braised in a rich red wine sauce with hearty root vegetables. The ingredients meld beautifully to create a warming, flavorful dish that's perfect for dinner, featuring a slow-cooked finish with caramelized onions, carrots, and parsnips immersed in aromatic broth and wine.

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NUTRITION

506kcal
Protein
37.9g
Fat
26.3g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/4 cup Red Wine

1 medium Carrot (approx 50g)

1 medium Parsnip (approx 50g)

1 small Yellow Onion (approx 30g)

1 clove Garlic

1/2 cup Beef Broth

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

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

  • 4

    Lower the heat to medium. Add chopped yellow onion and minced garlic to the pot; sauté until the onion softens, about 3-4 minutes.

  • 5

    Add the sliced carrot and parsnip to the pot, stirring briefly.

  • 6

    Pour in the red wine, scraping the bottom of the pot to release any browned bits, then let it simmer for 2 minutes.

  • 7

    Return the short ribs to the pot. Add the beef broth and fresh rosemary sprigs. Bring to a gentle simmer.

  • 8

    Cover the pot and transfer it to the preheated oven. Braise for 2 to 2 1/2 hours, or until the meat is tender and easily pulls away from the bone.

  • 9

    Carefully remove the pot from the oven. Taste and adjust seasoning with more salt and pepper if needed, then serve hot.

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

Savory, tender short ribs braised in a rich red wine sauce with hearty root vegetables. The ingredients meld beautifully to create a warming, flavorful dish that's perfect for dinner, featuring a slow-cooked finish with caramelized onions, carrots, and parsnips immersed in aromatic broth and wine.

NUTRITION

506kcal
Protein
37.9g
Fat
26.3g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/4 cup Red Wine

1 medium Carrot (approx 50g)

1 medium Parsnip (approx 50g)

1 small Yellow Onion (approx 30g)

1 clove Garlic

1/2 cup Beef Broth

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    Season the short ribs generously with salt and pepper.

  • 3

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

  • 4

    Lower the heat to medium. Add chopped yellow onion and minced garlic to the pot; sauté until the onion softens, about 3-4 minutes.

  • 5

    Add the sliced carrot and parsnip to the pot, stirring briefly.

  • 6

    Pour in the red wine, scraping the bottom of the pot to release any browned bits, then let it simmer for 2 minutes.

  • 7

    Return the short ribs to the pot. Add the beef broth and fresh rosemary sprigs. Bring to a gentle simmer.

  • 8

    Cover the pot and transfer it to the preheated oven. Braise for 2 to 2 1/2 hours, or until the meat is tender and easily pulls away from the bone.

  • 9

    Carefully remove the pot from the oven. Taste and adjust seasoning with more salt and pepper if needed, then serve hot.