Red Wine Braised Short Ribs
These melt-in-your mouth short ribs are the ultimate comfort food. They slowly braise in a splendid red wine-beef stock sauce until the meat practically falls off the bone.
Ingredients
5 pounds beef short rib, cut into serving-sized pieces0.666 cup all-purpose flour2 tablespoons olive oil2 large onion, cut in half and sliced (about 2 cups)2 tablespoons tomato paste3 large carrot, peeled and cut into 2-inch pieces (about 1 1/2 cups)2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups)4 cloves garlic, chopped1 tablespoon chopped fresh rosemary leaves4 cups Swanson® Beef Stock1 cup dry red wine
Instructions
Season the beef with salt and black pepper. Coat the beef with the flour.Heat the oil in an 8-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until well browned on all sides. Remove the beef from the saucepot.Add the onions and tomato paste to the saucepot and cook for 5 minutes, stirring occasionally. Stir in the carrots, celery, chopped garlic and rosemary and cook for 3 minutes. Stir in the stock, wine and remaining flour and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 hour 30 minutes or until the beef is fork-tender.
Red Wine Braised Short Ribs
These melt-in-your mouth short ribs are the ultimate comfort food. They slowly braise in a splendid red wine-beef stock sauce until the meat practically falls off the bone.
Directions
Print
Season the beef with salt and black pepper. Coat the beef with the flour.Heat the oil in an 8-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until well browned on all sides. Remove the beef from the saucepot.Add the onions and tomato paste to the saucepot and cook for 5 minutes, stirring occasionally. Stir in the carrots, celery, chopped garlic and rosemary and cook for 3 minutes. Stir in the stock, wine and remaining flour and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 hour 30 minutes or until the beef is fork-tender.
Ingredients
5 pounds beef short rib, cut into serving-sized pieces0.666 cup all-purpose flour2 tablespoons olive oil2 large onion, cut in half and sliced (about 2 cups)2 tablespoons tomato paste3 large carrot, peeled and cut into 2-inch pieces (about 1 1/2 cups)2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups)4 cloves garlic, chopped1 tablespoon chopped fresh rosemary leaves4 cups Swanson® Beef Stock1 cup dry red wine
Creamy Tortellini with Asparagus in...
You’ll love everything about this Creamy...
Spicy Baby Back Ribs
You can enjoy these oven-baked ribs any ti...
Biscuits and Sausage Gravy
Biscuits hot from the oven are smothered w...
Picadillo Stuffed Pepper Casserole
Green peppers are stuffed with a sweet and...