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

A hearty and robust dish featuring slow-braised short ribs enveloped in a rich red wine reduction, complemented by tender roasted root vegetables. Aromatic herbs and a medley of garden vegetables meld together to create a deeply satisfying and well-balanced meal.

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NUTRITION

510kcal
Protein
38.2g
Fat
25.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

7 oz Braised Short Ribs

1 medium Carrot

1 small Parsnip

1 stalk Celery

1/4 cup Red Wine

1 tbsp Tomato Paste

1 clove Garlic

1/4 medium Onion

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs with salt and pepper. In a heavy, oven-safe pot, sear the short ribs on all sides over medium-high heat until they develop a rich brown crust. Remove and set aside.

  • 3

    In the same pot, add chopped onion, garlic, celery, carrot, and parsnip. Sauté until the vegetables begin to soften and pick up some of the browned flavors from the meat.

  • 4

    Stir in the tomato paste and pour in the red wine, using a spoon to scrape any browned bits from the bottom of the pot.

  • 5

    Return the seared short ribs to the pot. Add any desired herbs such as thyme or rosemary for a fragrant finish.

  • 6

    Cover the pot and transfer it to the oven. Braise for about 2.5 hours or until the ribs are tender and the flavors have melded.

  • 7

    Once cooked, serve a portion of the short ribs along with a generous helping of the braised root vegetables. Enjoy the robust, comforting flavors.

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

A hearty and robust dish featuring slow-braised short ribs enveloped in a rich red wine reduction, complemented by tender roasted root vegetables. Aromatic herbs and a medley of garden vegetables meld together to create a deeply satisfying and well-balanced meal.

NUTRITION

510kcal
Protein
38.2g
Fat
25.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

7 oz Braised Short Ribs

1 medium Carrot

1 small Parsnip

1 stalk Celery

1/4 cup Red Wine

1 tbsp Tomato Paste

1 clove Garlic

1/4 medium Onion

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs with salt and pepper. In a heavy, oven-safe pot, sear the short ribs on all sides over medium-high heat until they develop a rich brown crust. Remove and set aside.

  • 3

    In the same pot, add chopped onion, garlic, celery, carrot, and parsnip. Sauté until the vegetables begin to soften and pick up some of the browned flavors from the meat.

  • 4

    Stir in the tomato paste and pour in the red wine, using a spoon to scrape any browned bits from the bottom of the pot.

  • 5

    Return the seared short ribs to the pot. Add any desired herbs such as thyme or rosemary for a fragrant finish.

  • 6

    Cover the pot and transfer it to the oven. Braise for about 2.5 hours or until the ribs are tender and the flavors have melded.

  • 7

    Once cooked, serve a portion of the short ribs along with a generous helping of the braised root vegetables. Enjoy the robust, comforting flavors.