Red Wine Braised Short Ribs

Campbell's Red Wine Braised Short Ribs Recipe

These melt-in-your mouth short ribs are the ultimate comfort food. They slowly braise in a splendid red wine-beef stock sauce until the meat practically falls off the bone.

At a glance

Prep

25 min.

Total

2 hr. 25 min.

Serves

6

Cook: 2 hr.

Made With

  • Swanson® Beef Stock

    Swanson® Beef Stock

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What You'll Need

5 pounds beef short ribs, cut into serving-sized pieces
2/3 cup all-purpose flour
2 tablespoons olive oil
2 large onions, cut in half and sliced (about 2 cups)
2 tablespoons tomato paste
3 large carrots, peeled and 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® Beef Stock
1 cup dry red wine

How to Make It

  • 1

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

  • 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.

  • 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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RID#27281

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