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Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

5
(2)

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.

serves 6 people

Ingredients

cost per recipe: $31.29

The price is determined by the national average.

  • 5

    pounds beef short rib, cut into serving-sized pieces

  • 2/3

    cup all-purpose flour

  • 2

    tablespoons olive oil

  • 2

    large onion, cut in half and sliced (about 2 cups)

  • 2

    tablespoons tomato paste

  • 3

    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, chopped

  • 1

    tablespoon chopped fresh rosemary leaves

  • 4

    cups Swanson® Beef Stock

  • 1

    cup dry red wine

view nutrition info

How to Make It

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.
Step 1

Season the beef with salt and black pepper.  Coat the beef with the flour.

Step 2

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.

Step 3

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.

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Made With
Swanson® Beef Stock

Swanson® Beef Stock

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Ratings & Reviews

(2)
  • u2debb

    February 22, 2014

    Easy and Excellent results!

    I used smoked pork short ribs and followed the recipe exactly. It made a nice gravy and was plenty for not only the ribs but on mashed potatoes. I cut my vegetables smaller into bite sized pieces. I will be making this recipe again. It is an elegant looking recipe. It looks like you did a lot of work but was very easy.

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  • Eric B.

    January 13, 2007

    Red Wine Braised Short Ribs

    Excellent full course meal. I did add a garden salad as a side.

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    (0) (0)

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