Red Wine Braised Short Ribs with Smashed Fall Vegetables
Short ribs, aromatic vegetables and herbs braise in wine-infused sauce until the meat nearly falls off the bone, and is served with a smashing combination of mixed fall vegetables.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Coat the ribs with the flour.
Step 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.
Step 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.
Step 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.
Step 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.
NUTRITIONAL INFORMATION
Step 6
With Swanson Beef Broth:
Step 7
Serving size 1 serving;
Step 8
Calories 547;
Step 9
Total Fat 21g;
Step 10
Saturated Fat 8g;
Step 11
Cholesterol 94mg;
Step 12
Sodium 1059mg;
Step 13
Total Carbohydrate 45g;
Step 14
Dietary Fiber 8g;
Step 15
Protein 37g
