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.
Ingredients
- 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
Instructions
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Step 1
Season the beef with salt and black pepper. Coat the beef with the flour.
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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.
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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.
