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

A hearty and elegant dish featuring tender short ribs braised in a rich red wine and beef broth sauce, complemented by sweet and earthy root vegetables. This comforting meal is perfect for a satisfying dinner that balances robust flavors with vibrant, tender veggies.

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NUTRITION

553kcal
Protein
34.8g
Fat
27g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Short Ribs

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 medium Onion

1/4 cup Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs with salt and pepper. Heat olive oil in a heavy, oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.

  • 3

    Remove the short ribs and set aside. In the same pot, add chopped garlic, onion, carrot, parsnip, and celery. Sauté until the vegetables soften and begin to develop color, about 5 minutes.

  • 4

    Deglaze the pot with red wine, scraping any browned bits from the bottom. Allow the wine to simmer for 2 minutes to reduce slightly.

  • 5

    Return the short ribs to the pot and add beef broth. Bring to a simmer, then cover the pot with a lid.

  • 6

    Transfer the pot to the preheated oven and braise for about 2 hours, or until the short ribs are tender and the flavors meld.

  • 7

    Once done, serve a portion ensuring that each serving aligns with the desired calorie and protein range.

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

A hearty and elegant dish featuring tender short ribs braised in a rich red wine and beef broth sauce, complemented by sweet and earthy root vegetables. This comforting meal is perfect for a satisfying dinner that balances robust flavors with vibrant, tender veggies.

NUTRITION

553kcal
Protein
34.8g
Fat
27g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Short Ribs

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 medium Onion

1/4 cup Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the short ribs with salt and pepper. Heat olive oil in a heavy, oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.

  • 3

    Remove the short ribs and set aside. In the same pot, add chopped garlic, onion, carrot, parsnip, and celery. Sauté until the vegetables soften and begin to develop color, about 5 minutes.

  • 4

    Deglaze the pot with red wine, scraping any browned bits from the bottom. Allow the wine to simmer for 2 minutes to reduce slightly.

  • 5

    Return the short ribs to the pot and add beef broth. Bring to a simmer, then cover the pot with a lid.

  • 6

    Transfer the pot to the preheated oven and braise for about 2 hours, or until the short ribs are tender and the flavors meld.

  • 7

    Once done, serve a portion ensuring that each serving aligns with the desired calorie and protein range.