Braised Beef Short Ribs

Campbell's Braised Beef Short Ribs Recipe

Short ribs braise to melting tenderness in a savory sauce featuring beef broth spiked with red wine, tomatoes, chopped vegetables and herbs.

At a glance

Prep

25 min.

Total

2 hr. 10 min.

Serves

6

Cook: 1 hr. 45 min.

Made With

  • Swanson® Beef Broth

    Swanson® Beef Broth

  • Swanson® Beef Stock

    Swanson® Beef Stock

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

4 pounds beef short ribs, cut into serving-sized pieces
1/2 teaspoon Ground black pepper
1 tablespoon olive oil
2 stalks celery, coarsely chopped (about 1 cup)
1 large carrot, peeled and coarsely chopped (about 1/2 cup)
1 large onion, coarsely chopped (about 1 cup)
3 medium Italian plum tomatoes, chopped
3 cloves garlic, minced
1 cup Swanson® Beef Broth or Swanson® Beef Stock
1/2 cup dry red wine
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
1 bay leaf
2 tablespoons all-purpose flour
1/4 cup water

How to Make It

  • 1

    Season the ribs with the black pepper. Heat the oil in a 12-inch skillet 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 skillet.

  • 2

    Add the celery, carrot, onion, tomatoes and garlic to the skillet and cook until the vegetables are tender. Stir in the broth, wine, vinegar, rosemary, bay leaf and ribs and heat to a boil. Cover the skillet. Reduce the heat to low and cook for 1 hour 15 minutes or until the ribs are fork-tender. Remove the ribs from the skillet. Cover and keep warm.

  • 3

    Stir the flour and water in a small bowl until the mixture is smooth. Increase the heat to medium. Stir the flour mixture in the skillet. Cook and stir until the mixture boils and thickens. Discard the bay leaf. Serve the sauce with the ribs.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#25657_1

Your Recently Viewed Recipes