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Monday, October 22 2012

Short ribs, aromatic vegetables and herbs braise in wine-infused stock until the meat nearly falls off the bone, and is served with a smashing combination of mixed fall vegetables.

 


 
Red Wine Braised Short Ribs with Smashed Fall Vegetables
Recipe from 
Servings: 6
Prep Time: 35 mins
Total Time: 2 hrs 25 mins
 
 
ingredients
  •  
     lb.  beef short ribs, cut into serving-sized pieces
  •  
    1/3  cup  all-purpose flour
  •  
     tbsp.  olive oil
  •  
       large onions, sliced (about 2 cups)
  •  
       large carrots, 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
  •  
     tbsp.  chopped fresh rosemary leaves
  •  
     cups  Swanson® Beef Stock
  •  
     cup  dry red wine
  •  
     cups  Swanson® Vegetable Broth (Regular or Certified Organic) or Swanson® Chicken Stock
  •  
       small butternut squash (about 1 1/2 pounds), peeled and cut into 1-inch pieces (about 4 cups)
  •  
       medium sweet potato, diced (about 2 cups)
  •  
    1/2  lb.  turnip, cut into quarters (about 1 1/2 cups)
  •  
    1/2  lb.  parsnip, thickly sliced (about 1 cup)
  •  
       Spanish onion, cut into quarters
  •  
     cloves  garlic
  •  
 
directions
Coat the ribs with the flour.
 
Heat the oil in an 8-quart saucepot 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 saucepot.
 
Add the onions to the saucepot and cook for 5 minutes. Stir in the carrots, celery, chopped garlic and rosemary and cook for 3 minutes. Stir in the beef stock and wine. Return the ribs to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour or until the ribs are fork-tender.
 
Heat the vegetable broth, squash, sweet potato, turnips, parsnips, onion and garlic cloves in a 4-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. Drain the vegetables well in a colander, reserving the cooking liquid.
 
Mash the vegetables with 1/2 cup cooking liquid. Add additional cooking liquid, if needed, until the vegetables are the desired consistency. Serve the vegetables with the ribs.
 
 
Posted by: Send a Meal AT 10:28 am   |  Permalink   |  0 Comments  |  Email
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