Red Wine Braised Short Ribs with Rosemary

Directions

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

Methods :

Step 1

Season the beef with the salt and black pepper. Coat the beef with half the flour.

Step 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.

Step 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.