Red Wine Braised Short Ribs With Smashed Fall Veget

Name: Red Wine Braised Short Ribs With Smashed Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds beef short ribs, cut into serving-sized pieces; 1/3 cup all-purpose flour; 1 tablespoon olive oil; 2 large onions, sliced (about 2 cups); 3 large carrots, cut into 2-inch pieces (about 1 1/2 cups); 2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups); 4 cloves garlic, chopped; 1 tablespoon chopped fresh rosemary leaves; 4 cups Swanson(R) Beef Broth or Swanson(R) Beef Stock; 1 cup dry red wine; 2 cups Swanson(R) Vegetable Broth (Regular or Certified Organic) or Swanson(R) Chicken Broth or Chicken Stock; 1 small butternut squash (about 1 1/2 pounds), peeled and cut into 1-inch pieces (about 4 cups); 1 medium sweet potato, diced (about 2 cups); 1/2 pound turnips, cut into quarters (about 1 1/2 cups); 1/2 pound parsnips, thickly sliced (about 1 cup); 1 Spanish onion, cut into quarters; 3 cloves garlic

Servings: persons

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

1
1. Coat the ribs with the flour.
2
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 from the saucepot.
3
3. 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.
4
4. 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. Drain the vegetables well in a colander, reserving the cooking liquid.
5
5. Mash the vegetables with 1/2 cup cooking liquid. Add additional cooking liquid, if needed, until the vegetables are the desired consistency. Serve the vegetables with the ribs.

1906

kcal

Calories

117

Fat

Carbs

191

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 pounds beef short ribs, cut into serving-sized pieces, 1/3 cup all-purpose flour, 1 tablespoon olive oil, 2 large onions, sliced (about 2 cups), and more.

Yes, Red Wine Braised Short Ribs With Smashed Fall Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Wine Braised Short Ribs With Smashed Fall Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions