Red Wine Braised Short Ribs with Smashed Fall Vegetables
Recipe from Swanson Broth & Stock

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

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Servings: 6
Prep Time: 35 mins
Total Time: 2 hrs 25 mins
Related Categories: Beef, Carrots, Onions, Short Ribs
 
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Ingredients
  • 5  lb.
    beef short ribs, cut into serving-sized pieces
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  • 1/3  cup
    all-purpose flour
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  • 1  tbsp.
    olive oil
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  • 2 
    large onions, sliced (about 2 cups)
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  • 3 
    large carrots, cut into 2-inch pieces (about 1 1/2 cups)
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  • 2 
    stalks celery, cut into 2-inch pieces (about 1 1/2 cups)
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  • 4  cloves
    garlic, chopped
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  • 1  tbsp.
    chopped fresh rosemary leaves
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  • 4  cups
    Swanson® Beef Stock
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  • 1  cup
    dry red wine
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  • 2  cups
    Swanson® Vegetable Broth (Regular or Certified Organic) or Swanson® Chicken Stock
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  • 1 
    small butternut squash (about 1 1/2 pounds), peeled and cut into 1-inch pieces (about 4 cups)
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  • 1 
    medium sweet potato, diced (about 2 cups)
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  • 1/2  lb.
    turnip, cut into quarters (about 1 1/2 cups)
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  • 1/2  lb.
    parsnip, thickly sliced (about 1 cup)
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  • 1 
    Spanish onion, cut into quarters
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  • 3  cloves
    garlic
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Directions
1.
Coat the ribs with the flour.
2.
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.
3.
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.
4.
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.
5.
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.
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