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 tender, melt-in-your-mouth short ribs braised slowly in a rich red wine sauce, complemented by the natural sweetness of roasted root vegetables. This dish offers a hearty, savory experience with layers of flavor from the deglazed pan, perfectly balanced by the earthy tones of carrots, parsnips, and red onion.

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NUTRITION

564kcal
Protein
36.5g
Fat
36.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs (braised)

1 medium Carrot

1/2 medium Parsnip (halved)

1/4 Red Onion

2 tbsp Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs evenly with salt and pepper.

  • 3

    Heat olive oil in a Dutch oven or heavy pot over medium-high heat.

  • 4

    Sear the short ribs on all sides until a rich brown crust forms, then remove them from the pot.

  • 5

    Add chopped carrots, halved parsnips, and sliced red onion to the pot and sauté until they begin to soften, about 3-4 minutes.

  • 6

    Deglaze the pot by pouring in 2 tablespoons of red wine, scraping up any browned bits from the bottom.

  • 7

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

  • 8

    Cover the pot with a lid and transfer it to the oven. Braise for about 2 to 2.5 hours, or until the meat is tender and easily pulls apart.

  • 9

    Remove from the oven and let the dish rest for a few minutes before serving. Plate the vegetables as a base and top them with the flavorful short ribs and sauce.

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 tender, melt-in-your-mouth short ribs braised slowly in a rich red wine sauce, complemented by the natural sweetness of roasted root vegetables. This dish offers a hearty, savory experience with layers of flavor from the deglazed pan, perfectly balanced by the earthy tones of carrots, parsnips, and red onion.

NUTRITION

564kcal
Protein
36.5g
Fat
36.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Short Ribs (braised)

1 medium Carrot

1/2 medium Parsnip (halved)

1/4 Red Onion

2 tbsp Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs evenly with salt and pepper.

  • 3

    Heat olive oil in a Dutch oven or heavy pot over medium-high heat.

  • 4

    Sear the short ribs on all sides until a rich brown crust forms, then remove them from the pot.

  • 5

    Add chopped carrots, halved parsnips, and sliced red onion to the pot and sauté until they begin to soften, about 3-4 minutes.

  • 6

    Deglaze the pot by pouring in 2 tablespoons of red wine, scraping up any browned bits from the bottom.

  • 7

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

  • 8

    Cover the pot with a lid and transfer it to the oven. Braise for about 2 to 2.5 hours, or until the meat is tender and easily pulls apart.

  • 9

    Remove from the oven and let the dish rest for a few minutes before serving. Plate the vegetables as a base and top them with the flavorful short ribs and sauce.