Recipe by Campbell's Kitchen
"Beef short ribs, aromatic vegetables and fresh herbs simmer in broth and red wine until the meat is tender and nearly falling off the bone. Mashed root vegetables compete this cool weather meal."
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beef short ribs
Spanish onion, sliced
carrots, cut into 2 inch pieces
celery, cut into 2 inch pieces
chopped fresh rosemary leaves
Swanson® Beef Broth (regular, Lower Sodium or Certified Organic)
dry red wine
1 3/4 cups
Swanson® Vegetable Broth or Chicken Broth (regular or Certified Organic)
butternut squash, peeled and cut into 1-inch pieces
sweet potato, diced
turnips, cut into quarters
parsnips, thickly sliced
Spanish onion, cut into quarters
i tweaked this recipe with another recipe that i found. instead of preparing the fall veggies later, i brown the meat & remove. then saute the chopped red onions 1st, then add 2 cups 1/2" chop carrots & 2 cups 1/2" chop parsnips & saute for 5 minutes, then i add the chopped garlic - saute another minute and add 1 bottle of red wine & 1 can beef broth. i also cooked it for 2 1/2 hours in a 325 oven - perfect. i take the ribs out, strain the veggies, refrigerate the stock - skim all the fat - thicken with a bit of butter & flour and pour over the ribs. reheat a bit & serve with smashed potatoes. yum yum.
I did not care for the wine in this dish. I was skeptical about using it in the first place but went ahead anyway. I seared the short ribs, then slow cooked everything except the smashed veggies for about 5-6 hours. I cooked the smashed veggies on the stove seperately and served everything together. Two hours into cook time, I could tell by the smell that I might not approve of this dish. The winter veggies were really great and so was the meat as far as tenderness...but the flavor was just...off. Perhaps my error? Definitely maybe. I would consider this recipe again but skip the wine next time.
This is a wonderful recipe! The meat is so tender and flavorful that it melts in your mouth! We actually just used carrots and potatoes cut into chunks instead of mashing the vegetables and using the fall vegetables as they don't appeal as much to the kids. Delicious!
My family and I really enjoyed this recipe. I replaced the wine with beef broth and the flavour was excellent. The little ones loved the fall veggies. They are 1 and 2 so the soft texture was perfect for them. I am getting ready to make it again for the best critic in the family, Grandma.
I prepared this in two stages over the course of two days. It was worth the wait. I cooked the short ribs yesterday because I know how much fat they render and I wanted the ease of skimming it off once it had chilled. An hour to an hour and a half of cooking time didn’t seem long enough to me so I let it go for three hours. The aroma while they simmered signaled the deliciousness that was to come the following night, but I wanted them NOW. The assortment of vegetables in this recipe really interested me and it was fun to make this “mash” including them all, especially since I don’t often use turnips or parsnips, and I do believe this was the first time in my life I bought a sweet potato. (I had them one time when I was a kid – don’t remember where - but I remember they were topped with toasted marshmallows and I thought they were perfectly nasty – and I never had them again until now!) The color was beautiful – a brilliant orange; and the flavor was as interesting as the assortment of vegetables hinted it would be. The meat was tender and moist, with a robust, beefy flavor, and a richly flavored sauce to accompany it. Hubs and I really enjoyed this and since this is rather time-consuming I wish I would have thought ahead and made enough for another meal. Note: I did add butter, salt and pepper to the vegetable mash.
This recipe was great. Very delicious. The cooking time was to short, I cooked for 3 to 31/2 hours. It was SO tender,just melted in your mouth!
I also served with creamy polenta instead. It absorbed the juices very well. It was a real hit with my family. I order this dish at a favorite restaurant in Napa, and it's $30.00 a plate. This is just as good if not better!!!
2nd time making this dish. Definitely a keeper. I used 1/2 of a bottle of wine in the dish last year and 3/4 of bottle of wine this year. I seared the ribs and added all of the ingredients to my crock pot. I slowed cooked them for 8 hours.
This is an excellent recipe and one my husband asks me to make very often.
The only things I do different are that I omit the red wine and sub beef stock for it. This is good for anyone who finds it too acidic, and you are not missing any flavor by doing this. I also dice the onion, carrot and celery rather than large chunks. Lastly, if I happen to have some available, I use bacon fat to saute those veg in first. Just gives it another layer of complexity and richness.
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