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 tender, braised short ribs simmered in a rich red wine reduction, accompanied by a medley of sweet and earthy root vegetables. This dish offers a comforting and robust flavor profile with melt-in-your-mouth meat and a satisfying blend of aromatics and hearty vegetables.

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NUTRITION

466kcal
Protein
38.2g
Fat
23.4g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 cup Red Wine

1/2 cup Beef Broth

1 clove Garlic

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium-high heat and add the olive oil.

  • 2

    Season the short ribs lightly with salt and pepper, then brown them in the pot on all sides until a golden crust forms. Remove the short ribs and set aside.

  • 3

    Reduce heat to medium and add chopped garlic, diced carrot, diced parsnip, and sliced celery. Sauté the vegetables until they begin to soften, about 3-4 minutes.

  • 4

    Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2 minutes to reduce slightly.

  • 5

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

  • 6

    Cover the pot and let everything braise on low heat for 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone. Stir occasionally.

  • 7

    Once done, taste and adjust seasoning as needed before serving. Enjoy your hearty dish that perfectly balances tender meat with sweet, earthy 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 tender, braised short ribs simmered in a rich red wine reduction, accompanied by a medley of sweet and earthy root vegetables. This dish offers a comforting and robust flavor profile with melt-in-your-mouth meat and a satisfying blend of aromatics and hearty vegetables.

NUTRITION

466kcal
Protein
38.2g
Fat
23.4g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 cup Red Wine

1/2 cup Beef Broth

1 clove Garlic

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium-high heat and add the olive oil.

  • 2

    Season the short ribs lightly with salt and pepper, then brown them in the pot on all sides until a golden crust forms. Remove the short ribs and set aside.

  • 3

    Reduce heat to medium and add chopped garlic, diced carrot, diced parsnip, and sliced celery. Sauté the vegetables until they begin to soften, about 3-4 minutes.

  • 4

    Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2 minutes to reduce slightly.

  • 5

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

  • 6

    Cover the pot and let everything braise on low heat for 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone. Stir occasionally.

  • 7

    Once done, taste and adjust seasoning as needed before serving. Enjoy your hearty dish that perfectly balances tender meat with sweet, earthy root vegetables.