Slow-Braised Short Ribs with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Braised Short Ribs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Short Ribs with Root Vegetables

Enjoy tender, melt-in-your-mouth braised short ribs paired with a medley of root vegetables that have absorbed a rich, savory broth. This comforting dish features seared short ribs slow-cooked with carrots, parsnips, and onions in red wine and beef broth, resulting in deep flavors and a beautiful, hearty presentation that warms the soul.

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NUTRITION

474kcal
Protein
36.2g
Fat
25.6g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

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PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

    Season the beef short ribs with salt and pepper. In a heavy, oven-safe pot or Dutch oven, sear the ribs on all sides over medium-high heat until well-browned, about 3-4 minutes per side.

  • 3

    Remove the short ribs from the pot and set aside. In the same pot, add the chopped onion and garlic; sauté for 2 minutes until softened and fragrant.

  • 4

    Add the carrot and parsnip (cut into large chunks) to the pot and cook for another 3 minutes, stirring occasionally.

  • 5

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

  • 6

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

  • 7

    Cover the pot with a lid and transfer it to the preheated oven. Slow braise for 2.5 to 3 hours, or until the short ribs are tender and the flavors have melded together.

  • 8

    Once done, carefully remove the pot from the oven. Adjust seasoning with salt and pepper if needed, and serve warm, ensuring a good mix of short ribs and root vegetables.

Slow-Braised Short Ribs with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Braised Short Ribs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Short Ribs with Root Vegetables

Enjoy tender, melt-in-your-mouth braised short ribs paired with a medley of root vegetables that have absorbed a rich, savory broth. This comforting dish features seared short ribs slow-cooked with carrots, parsnips, and onions in red wine and beef broth, resulting in deep flavors and a beautiful, hearty presentation that warms the soul.

NUTRITION

474kcal
Protein
36.2g
Fat
25.6g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Short Ribs

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

    Season the beef short ribs with salt and pepper. In a heavy, oven-safe pot or Dutch oven, sear the ribs on all sides over medium-high heat until well-browned, about 3-4 minutes per side.

  • 3

    Remove the short ribs from the pot and set aside. In the same pot, add the chopped onion and garlic; sauté for 2 minutes until softened and fragrant.

  • 4

    Add the carrot and parsnip (cut into large chunks) to the pot and cook for another 3 minutes, stirring occasionally.

  • 5

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

  • 6

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

  • 7

    Cover the pot with a lid and transfer it to the preheated oven. Slow braise for 2.5 to 3 hours, or until the short ribs are tender and the flavors have melded together.

  • 8

    Once done, carefully remove the pot from the oven. Adjust seasoning with salt and pepper if needed, and serve warm, ensuring a good mix of short ribs and root vegetables.