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

Slow-braised short ribs in a rich red wine reduction, paired with tender, caramelized root vegetables. This hearty dish melds robust flavors with a delicate balance of savory beef and naturally sweet veggies, perfect for a comforting dinner.

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NUTRITION

435kcal
Protein
34g
Fat
25.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/2 medium Carrot (approx. 30g)

1/2 medium Parsnip (approx. 35g)

2 fl oz Red Wine

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Heat the olive oil in an oven-safe Dutch oven on medium-high heat. Sear the short ribs on all sides until brown, about 3-4 minutes per side.

  • 3

    Add the sliced carrots and parsnips to the pot, allowing them to get a slight caramelization.

  • 4

    Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.

  • 5

    Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 to 2.5 hours, until the meat is tender and easily pulls apart.

  • 6

    Once done, remove the ribs and vegetables. Simmer the remaining liquid on the stovetop for a few minutes if you desire a thicker sauce, then drizzle over the dish.

  • 7

    Plate the short ribs with the roasted root vegetables and serve warm.

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

Slow-braised short ribs in a rich red wine reduction, paired with tender, caramelized root vegetables. This hearty dish melds robust flavors with a delicate balance of savory beef and naturally sweet veggies, perfect for a comforting dinner.

NUTRITION

435kcal
Protein
34g
Fat
25.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1/2 medium Carrot (approx. 30g)

1/2 medium Parsnip (approx. 35g)

2 fl oz Red Wine

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Heat the olive oil in an oven-safe Dutch oven on medium-high heat. Sear the short ribs on all sides until brown, about 3-4 minutes per side.

  • 3

    Add the sliced carrots and parsnips to the pot, allowing them to get a slight caramelization.

  • 4

    Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.

  • 5

    Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 to 2.5 hours, until the meat is tender and easily pulls apart.

  • 6

    Once done, remove the ribs and vegetables. Simmer the remaining liquid on the stovetop for a few minutes if you desire a thicker sauce, then drizzle over the dish.

  • 7

    Plate the short ribs with the roasted root vegetables and serve warm.