Red Wine Braised Short Ribs With Smashed Fall Vegetables

Ingredients

  • 5 lb.  beef short ribs, cut into serving-sized pieces
  • 1/3 cup  all-purpose flour
  • 1 tbsp.  olive oil
  • 2   large onions, sliced (about 2 cups)
  • 3   large carrots, 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, chopped
  • 1 tbsp.  chopped fresh rosemary leaves
  • 4 cups  Swanson® Beef Stock
  • 1 cup  dry red wine
  • 2 cups  Swanson® Vegetable Broth (Regular or Certified Organic) or Swanson® Chicken Stock
  • 1   small butternut squash (about 1 1/2 pounds), peeled and cut into 1-inch pieces (about 4 cups)
  • 1   medium sweet potato, diced (about 2 cups)
  • 1/2 lb.  turnip, cut into quarters (about 1 1/2 cups)
  • 1/2 lb.  parsnip, thickly sliced (about 1 cup)
  • 1   Spanish onion, cut into quarters
  • 3 cloves  garlic

Description

Short Ribs, Aromatic Vegetables And Herbs Braise In Wine-infused Stock Until The Meat Nearly Falls Off The Bone, And Is Served With A Smashing Combination Of Mixed Fall Vegetables.

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