Red Wine Braised Short Ribs with Rosemary recipe

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Ingredients

5 pounds beef short ribs, cut into serving-sized pieces
Salt and ground black pepper
⅔ cup all-purpose flour
2 tablespoons olive oil
2 large onions, cut in half and sliced
2 tablespoons tomato paste
3 large carrots, peeled and cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
4 cloves garlic, chopped
1 tablespoon chopped fresh rosemary leaves
4 cups Swanson® Beef Stock
1 cup dry red wine

Nutrition Info

963.6 calories
carbohydrate: 23.2 g
cholesterol: 155.4 mg
fat: 74.3 g
fiber: 2.7 g
protein: 41.1 g
saturatedFat: 30.1 g
servingSize: -
sodium: 524.4 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

Beef short ribs are slowly braised in beef stock and red wine for a rich, warming main dish.

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