Red Wine Braised Short Ribs with Smashed Fall Vegetables

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 5 pounds beef short ribs
• 1/3 cup all-purpose flour
• 1 tablespoon olive oil
• 1 large Spanish onion, sliced
• 3 large carrots, cut into 2 inch pieces
• 2 stalks celery, cut into 2 inch pieces
• 2 cloves garlic, chopped
• 1 tablespoon chopped fresh rosemary leaves
• 4 cups Swanson® Beef Broth (regular, Lower Sodium or Certified Organic)
• 1 cup dry red wine
• 1 3/4 cups Swanson® Vegetable Broth or Chicken Broth (regular or Certified Organic)
• 1 small butternut squash, peeled and cut into 1-inch pieces
• 1 medium sweet potato, diced
• 1/2 pound turnips, cut into quarters
• 1/2 pound parsnips, thickly sliced
• 1 Spanish onion, cut into quarters
• 2 cloves garlic

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 325°F (163°C). Pat the short ribs dry and dust them all over with the flour, shaking off the excess.

2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the short ribs in batches for about 3 minutes per side, then transfer to a plate.

3. Lower the heat to medium. Add the sliced Spanish onion, carrots, celery, chopped garlic and rosemary to the pot and cook for about 6 minutes, stirring, until softened.

4. Pour in the red wine and simmer for 2 minutes, scraping up the browned bits. Add the 4 cups beef broth and return the short ribs to the pot, bone side up, with any juices.

5. Cover and braise in the oven for about 2 hours, until the meat is very tender. Meanwhile, bring a pan of boiling water to a boil.

6. Add the butternut squash, sweet potato, turnips, parsnips, quartered onion and whole garlic cloves to the boiling water and cook for about 15 minutes, until fork-tender. Drain well.

7. Transfer the short ribs to a plate and tent with foil. Skim the fat from the braising liquid, then add the 1 3/4 cups vegetable or chicken broth and simmer for 10 minutes to reduce slightly.

8. Mash the cooked vegetables coarsely in a large bowl, leaving some chunks. Serve the short ribs over the smashed vegetables, spooning the sauce over the top.