Red Wine Braised Short Ribs with Smashed Fall Vegetables

Name: Red Wine Braised Short Ribs with Smashed Fall Vegetables
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms beef short ribs, cut into serving-sized pieces; 946 milliliters Swanson® Beef Broth or Swanson® Beef Stock; 680 grams small butternut squash (about , peeled and cut into 1-inch pieces (about 4 cups); 3 larges carrots, cut into 2-inch pieces (about 1 1/2 cups); 2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups); 473 milliliters Swanson® Vegetable Broth (Regular or Certified Organic) or Swanson® Chicken Broth or Chicken Stock; 237 milliliters dry red wine; 79 milliliters all-purpose flour; 1 Tbsp chopped fresh rosemary leaves; 3 cloves garlic; 1 Tbsp olive oil; 1 Spanish onion, cut into quarters; 473 milliliters large onions, sliced (about; 237 milliliters 1/2 pound parsnips, thickly sliced (about; 473 milliliters medium sweet potato, diced (about; 227 grams turnips, cut into quarters (about 1 1/2 cups)

Need Head to the store and pick up onions, rosemary leaves, carrots, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 2 hours and 25 minutes.

Instructions

Coat the ribs with the flour.

Ingredients you will need

All Purpose Flour

Ribs

Heat the oil in an 8-quart saucepot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the ribs in 2 batches and cook until they’re well browned on all sides.

Ingredients you will need

Ribs

Remove the ribs from the saucepot.

Ingredients you will need

Ribs

Equipment you will use

Pot

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 broth 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.

Ingredients you will need

Beef Broth

Rosemary

Carrot

Celery

Garlic

Onion

Ribs

Wine

Equipment you will use

Pot

Heat the vegetable broth, squash, sweet potato, turnips, parsnips, Spanish 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.

Ingredients you will need

Vegetable Broth

Whole Garlic Cloves

Spanish Onion

Sweet Potato

Vegetable

Parsnip

Turnip

Squash

Equipment you will use

Sauce Pan

Drain the vegetables well in a colander, reserving the cooking liquid.

Ingredients you will need

Vegetable

Equipment you will use

Colander

Mash the vegetables with 1/2 cup cooking liquid.

Ingredients you will need

Vegetable

Add additional cooking liquid, if needed, until the vegetables are the desired consistency.

Ingredients you will need

Vegetable

Serve the vegetables with the ribs.

Ingredients you will need

Vegetable

Ribs

Equipment

Pot

Sauce Pan

Colander

Ingredients

Servings:

2kilograms

beef short ribs, cut into serving-sized pieces 946milliliters

Swanson® Beef Broth or Swanson® Beef Stock 680grams

small butternut squash (about , peeled and cut into 1-inch pieces (about 4 cups)3larges

carrots, cut into 2-inch pieces (about 1 1/2 cups)2stalks

celery, cut into 2-inch pieces (about 1 1/2 cups)473milliliters

Swanson® Vegetable Broth (Regular or Certified Organic) or Swanson® Chicken Broth or Chicken Stock 237milliliters

dry red wine 79milliliters

all-purpose flour 1Tbsp

chopped fresh rosemary leaves 3cloves

garlic 1Tbsp

olive oil 1

Spanish onion, cut into quarters 473milliliters

large onions, sliced (about 237milliliters

1/2 pound parsnips, thickly sliced (about 473milliliters

medium sweet potato, diced (about 227grams

turnips, cut into quarters (about 1 1/2 cups)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Beringer Howell Mountain Bancroft Ranch Merlot. It has 4.2 out of 5 stars and a bottle costs about 35 dollars.