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 comforting richness of tender, slowly braised short ribs bathed in a red wine reduction, mingled with hearty root vegetables. This rustic dish delivers deep flavors and satisfying textures, perfect for a nourishing dinner that comforts while maintaining a balanced macro profile.

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NUTRITION

441kcal
Protein
31.3g
Fat
20.5g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Beef Short Ribs

1 medium Carrot

1/2 cup Parsnip, cooked

1/4 cup chopped Yellow Onion

1/4 cup Red Wine

1/2 cup Beef Broth

1 tablespoon Fresh Parsley (garnish)

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PREPARATION

  • 1

    Preheat a heavy-based pot or Dutch oven over medium-high heat.

  • 2

    Season the short ribs lightly with salt and pepper. Sear them in the pot until browned on all sides, then remove and set aside.

  • 3

    In the same pot, add the chopped onion and diced carrot. Sauté until the onion turns translucent.

  • 4

    Add the red wine to deglaze the pot, scraping up any browned bits from the bottom.

  • 5

    Return the short ribs to the pot along with the beef broth. Bring to a simmer.

  • 6

    Add the parsnip and reduce the heat to low. Cover the pot and let it braise for 2 to 2.5 hours, or until the beef is tender and the flavors have melded.

  • 7

    Taste and adjust seasoning as necessary.

  • 8

    Garnish with freshly chopped parsley before serving.

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 comforting richness of tender, slowly braised short ribs bathed in a red wine reduction, mingled with hearty root vegetables. This rustic dish delivers deep flavors and satisfying textures, perfect for a nourishing dinner that comforts while maintaining a balanced macro profile.

NUTRITION

441kcal
Protein
31.3g
Fat
20.5g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Beef Short Ribs

1 medium Carrot

1/2 cup Parsnip, cooked

1/4 cup chopped Yellow Onion

1/4 cup Red Wine

1/2 cup Beef Broth

1 tablespoon Fresh Parsley (garnish)

PREPARATION

  • 1

    Preheat a heavy-based pot or Dutch oven over medium-high heat.

  • 2

    Season the short ribs lightly with salt and pepper. Sear them in the pot until browned on all sides, then remove and set aside.

  • 3

    In the same pot, add the chopped onion and diced carrot. Sauté until the onion turns translucent.

  • 4

    Add the red wine to deglaze the pot, scraping up any browned bits from the bottom.

  • 5

    Return the short ribs to the pot along with the beef broth. Bring to a simmer.

  • 6

    Add the parsnip and reduce the heat to low. Cover the pot and let it braise for 2 to 2.5 hours, or until the beef is tender and the flavors have melded.

  • 7

    Taste and adjust seasoning as necessary.

  • 8

    Garnish with freshly chopped parsley before serving.