Red Wine Braised Short Ribs with Rosemary

Red Wine Braised Short Ribs with Rosemary

Made  times
Swanson 23892

"Beef short ribs are slowly braised in beef stock and red wine for a rich, warming main dish."
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2 h 25 m servings 964 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 964 kcal
  • 48%
  • Fat:
  • 74.3 g
  • 114%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 41.1 g
  • 82%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Season the beef with the salt and black pepper. Coat the beef with half the flour.
  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.
  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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I'm planning to make this, but using red wine like the recipe says. I can imagine that red wine vinegar wasn't too good.

the red wine vinegar was way too much, neither my husband & I liked it. sorry, it just wasn't to our taste.

This fell a bit short. The meat choice didn't seem like it fit the recipe, should've went with a different cut. And the flavor unfortunately just wasn't there. Added half the spice cabinet after...

Small changes as I made it for two. I cut the portions and added the wine the last half hr along with a few small red potatoes. Killer dinner.

This recipe to good for a slow cooked chuck roast