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Red Wine Braised Short Ribs with Rosemary

Red Wine Braised Short Ribs with Rosemary

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Campbell's Kitchen

Beef short ribs are slowly braised in beef stock and red wine for a rich, warming main dish.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 964 kcal
  • 48%
  • Fat:
  • 74.3 g
  • 114%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 41.1 g
  • 82%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Season the beef with the 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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Reviews

Truck2driver
1
4/8/2014

I'm planning to make this, but using red wine like the recipe says. I can imagine that red wine vinegar wasn't too good.

Cecelia Prince
1
1/12/2014

the red wine vinegar was way too much, neither my husband & I liked it. sorry, it just wasn't to our taste.

bnrudy
0
9/10/2014

This recipe to good for a slow cooked chuck roast