This braised beef short rib recipe features short ribs cooked in a savory sauce made with beef broth that is spiked with red wine, tomatoes, chopped vegetables and herbs. The result is melt-in-your-mouth ribs that are loaded with great flavor.
cost per recipe: $29.74
The price is determined by the national average.
pounds beef short rib, cut into serving-sized pieces
tablespoons all-purpose flour
tablespoon olive oil
stalks celery, coarsely chopped (about 1 cup)
large carrot, peeled and coarsely chopped (about 1/2 cup)
large onion, coarsely chopped (about 1 cup)
medium Italian plum tomato, chopped
cloves garlic, minced
cup Swanson® Beef Broth or Swanson® Beef Stock
cup dry red wine
tablespoons balsamic vinegar
tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
Preheat oven to 375°F. Season the ribs with salt and black pepper. Sprinkle with the flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the ribs in 2 batches and cook until they're well browned on all sides. Remove the ribs from the skillet and place in roasting pan.
Add the celery, carrot, onion, tomatoes and garlic to the skillet and cook until the vegetables are tender. Stir in the broth, wine, vinegar, rosemary and bay leaf and heat to a boil. Spoon the vegetables over the ribs in the roasting pan, reserving the sauce in the skillet. Cover roasting pan with foil and bake for 1 1/2 hours or until the ribs are fork tender. Remove the ribs to serving platter and spoon the vegetables over ribs.
Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the skillet with the sauce. Cook and stir over medium heat until the mixture boils and thickens. Discard the bay leaf. Serve the sauce over the ribs and vegetables.