Ingredients
3 to 4 pounds beef short ribs, cut into serving-sized pieces
Ground black pepper
1 tablespoon olive oil
2 stalks celery, coarsely chopped (about 1 cup)
1 large carrot, peeled and coarsely chopped (about 1/2 cup)
1 large onion, coarsely chopped (about 1 cup)
3 medium Italian plum tomatoes, chopped
3 cloves garlic, minced
1 cup Swanson® Beef Broth or Swanson® Beef Stock
1/2 cup dry red wine
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
1 bay leaf
2 tablespoons all-purpose flour
1/4 cup water
Description
Short Ribs Braise To Melting Tenderness In A savory Sauce Featuring Beef Broth Spiked With Red Wine, Tomatoes, Chopped Vegetables and Herbs.
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