Short ribs braise to melting tenderness in a savory sauce featuring beef broth spiked with red wine, tomatoes, chopped vegetables and herbs.
cost per recipe: $28.34
The price is determined by the national average.
pounds beef short rib, cut into serving-sized pieces
teaspoon Ground black pepper
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 leavesor 1 teaspoon dried rosemary leaves, crushed
tablespoons all-purpose flour
Season the ribs with the black pepper. 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.
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, bay leaf and ribs and heat to a boil. Cover the skillet. Reduce the heat to low and cook for 1 hour 15 minutes or until the ribs are fork-tender. Remove the ribs from the skillet. Cover and keep warm.
Stir the flour and water in a small bowl until the mixture is smooth. Increase the heat to medium. Stir the flour mixture in the skillet. Cook and stir until the mixture boils and thickens. Discard the bay leaf. Serve the sauce with the ribs.