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Red Wine Braised Short Ribs

Image of prepared Red Wine Braised Short Ribs made with beef short ribs, onions, carrots, celery, garlic, rosemary, red wine and Swanson® Beef Stock.
  • prep time: 25 min
  • total time: 2 hr 25 min
  • serves: 6 people

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.


  • 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


  • 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

Calories 794
Total Fat 40 g
Sat. Fat 10.7 g
Trans Fat 2 g
Cholesterol 270 mg
Sodium 609 mg
Total Carb 22 g
Dietary Fiber 2 g
Sugar 5 g
Protein 78 g
Vitamin D 2 %DV
Calcium 6 %DV
Iron 53 %DV
Potassium 25 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.