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.
cost per recipe: $32.80
The price is determined by the national average.
pounds beef short rib, cut into serving-sized pieces
cup all-purpose flour
tablespoons olive oil
large onion, cut in half and sliced (about 2 cups)
tablespoons tomato paste
large carrot, peeled and cut into 2-inch pieces (about 1 1/2 cups)
stalks celery, cut into 2-inch pieces (about 1 1/2 cups)
cloves garlic, chopped
tablespoon chopped fresh rosemary leaves
cups Swanson® Beef Stock
cup dry red wine
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.