Red Wine Braised Short Ribs with Smashed Fall Vegetables18 Reviews
- Prep: 35 min
- Cook: 1 hr 50 min
- Ready In: 2 hr 25 min
“Beef short ribs, aromatic vegetables and fresh herbs simmer in broth and red wine until the meat is tender and nearly falling off the bone. Mashed root vegetables compete this cool weather meal.” - by Campbell's Kitchen
Original recipe yields 6 servings
- Coat the ribs with the flour and seasonings as desired.
- 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 with a slotted spoon and set them aside.
- Add the onions to the pot and cook for 5 minutes. Add the carrots, celery, garlic and rosemary. Cook for 3 minutes. Add the beef broth and wine. Return the beef to the pot. Heat to a boil. Reduce the heat to low. Cover and cook for 1 to 1 1/2 hours, or until the meat is very tender.
- While the ribs are cooking, prepare the smashed vegetables: Place vegetable broth, squash, sweet potato, turnips, parsnips, onion and garlic in a 4-quart saucepot over high heat. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. Drain vegetables, reserving the liquid.
- Mash the vegetables with 1/2 to 1 cup reserved broth using a potato masher until the vegetables are desired consistency. Serve with the ribs.
Reviews (18)Rate This Recipe
"This is a wonderful recipe! The meat is so tender and flavorful that it melts in your mouth! We actually just used carrots and potatoes cut into chunks instead of mashing the vegetables and using th..." See moree fall vegetables as they don't appeal as much to the kids. Delicious!"
"i tweaked this recipe with another recipe that i found. instead of preparing the fall veggies later, i brown the meat & remove. then saute the chopped red onions 1st, then add 2 cups 1/2" chop carro..." See morets & 2 cups 1/2" chop parsnips & saute for 5 minutes, then i add the chopped garlic - saute another minute and add 1 bottle of red wine & 1 can beef broth. i also cooked it for 2 1/2 hours in a 325 oven - perfect. i take the ribs out, strain the veggies, refrigerate the stock - skim all the fat - thicken with a bit of butter & flour and pour over the ribs. reheat a bit & serve with smashed potatoes. yum yum."
"My family and I really enjoyed this recipe. I replaced the wine with beef broth and the flavour was excellent. The little ones loved the fall veggies. They are 1 and 2 so the soft texture was perfec..." See moret for them. I am getting ready to make it again for the best critic in the family, Grandma. "
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