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Red Wine Braised Short Ribs with Rosemary

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Red Wine Braised Short Ribs with Rosemary

Directions

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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
  • 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.

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