Red Wine Braised Short Ribs with Smashed Fall Vegetables Recipe
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Red Wine Braised Short Ribs with Smashed Fall Vegetables

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."

Rating: This weblink has been rated 8 times with an average star rating of 4.8 Read Reviews (8)

Rate/Review | 534 people have saved this

Prep Time:
35 Min
Cook Time:
1 Hr 50 Min
Ready In:
2 Hrs 25 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 5 pounds beef short ribs
  • 1/3 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 large Spanish onion, sliced
  • 3 large carrots, cut into 2 inch pieces
  • 2 stalks celery, cut into 2 inch pieces
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped fresh rosemary leaves
  • 4 cups Swanson® Beef Broth (regular, Lower Sodium or Certified Organic)
  • 1 cup dry red wine
  • 1 3/4 cups Swanson® Vegetable Broth or Chicken Broth (regular or Certified Organic)
  • 1 small butternut squash, peeled and cut into 1-inch pieces
  • 1 medium sweet potato, diced
  • 1/2 pound turnips, cut into quarters
  • 1/2 pound parsnips, thickly sliced
  • 1 Spanish onion, cut into quarters
  • 2 cloves garlic

Directions

  1. Coat the ribs with the flour and seasonings as desired.
  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 with a slotted spoon and set them aside.
  3. Add the onions to the pot and cook for 5 minutes. Add the carrots, celery, garlic and rosemary. Cook for 3 minutes. Add the beef broth and wine. Return the beef to the pot. Heat to a boil. Reduce the heat to low. Cover and cook for 1 to 1 1/2 hours, or until the meat is very tender.
  4. While the ribs are cooking, prepare the smashed vegetables: Place vegetable broth, squash, sweet potato, turnips, parsnips, onion and garlic in a 4-quart saucepot over high heat. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. Drain vegetables, reserving the liquid.
  5. Mash the vegetables with 1/2 to 1 cup reserved broth using a potato masher until the vegetables are desired consistency. Serve with the ribs.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2008 by KEWL_GRL 
This is a wonderful recipe! The meat is so tender and flavorful that it melts in your mouth! ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2008 by h.culp 
My family and I really enjoyed this recipe. I replaced the wine with beef broth and the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2008 by Brigette aka Wine Snob 
This recipe was great. Very delicious. The cooking time was to short, I cooked for 3 to 31/2... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2009 by traci 
I made this yesterday, delicious! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by jacko 
Awesome! But it took 3 hours for the beef to be perfect. We especially liked the fall veggies.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2009 by kraftykidd 
2nd time making this dish. Definitely a keeper. I used 1/2 of a bottle of wine in the dish... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2009 by Kellygrrrl 
Loved this. I replaced the red wine with beef stock because we find it a bit too acidic when... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2009 by Hollee.Palot 
best braised ribs i've ever eaten! very very tender flavorful meat! I made no changes in the... MORE

 
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