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

Enjoy a hearty dish of tender braised short ribs nestled among roasted root vegetables, gently simmered in red wine and savory beef broth. The rich, deep flavors and melt-in-your-mouth texture promise a satisfying meal that warms both body and soul.

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NUTRITION

438kcal
Protein
35.2g
Fat
20.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Short Ribs (braised)

½ cup diced Carrots

½ cup diced Parsnips

¼ medium Onion, sliced

¼ cup Red Wine

¼ cup Beef Broth, unsalted

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Heat an oven-safe pot over medium-high heat and sear the beef short ribs on all sides until browned.

  • 3

    Remove the short ribs and add the minced garlic and sliced onions to the pot. Sauté until the onions begin to soften.

  • 4

    Return the short ribs to the pot and add diced carrots and parsnips.

  • 5

    Deglaze the pot with red wine, scraping up any browned bits from the bottom, then add the beef broth.

  • 6

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

  • 7

    Braise for about 2 hours or until the short ribs are tender and the vegetables are cooked through.

  • 8

    Serve hot, ensuring each plate includes a good balance of meat and 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

Enjoy a hearty dish of tender braised short ribs nestled among roasted root vegetables, gently simmered in red wine and savory beef broth. The rich, deep flavors and melt-in-your-mouth texture promise a satisfying meal that warms both body and soul.

NUTRITION

438kcal
Protein
35.2g
Fat
20.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Short Ribs (braised)

½ cup diced Carrots

½ cup diced Parsnips

¼ medium Onion, sliced

¼ cup Red Wine

¼ cup Beef Broth, unsalted

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Heat an oven-safe pot over medium-high heat and sear the beef short ribs on all sides until browned.

  • 3

    Remove the short ribs and add the minced garlic and sliced onions to the pot. Sauté until the onions begin to soften.

  • 4

    Return the short ribs to the pot and add diced carrots and parsnips.

  • 5

    Deglaze the pot with red wine, scraping up any browned bits from the bottom, then add the beef broth.

  • 6

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

  • 7

    Braise for about 2 hours or until the short ribs are tender and the vegetables are cooked through.

  • 8

    Serve hot, ensuring each plate includes a good balance of meat and root vegetables.