Source: Campbell's Recipes

Braised Beef Short Ribs
Short ribs braise to melting tenderness in a savory sauce featuring beef broth spiked with red wine, tomatoes, chopped vegetables and herbs.
Serves: 6 servings
Prep Time: 25 minutes
Cook Time: 105 minutes


3 to 4 pounds beef short ribs, cut into serving-sized pieces
ground black pepper
1 tablespoon olive oil
2 stalks celery, coarsely chopped (about 1 cup)
1 large carrot, peeled and coarsely chopped (about 1/2 cup)
1 large onion, coarsely chopped (about 1 cup)
3 medium Italian plum tomato, chopped
3 cloves garlic, minced
Swanson® Beef Stock or 1 cup Swanson® Beef Broth
1/2 cup dry red wine
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary leaves, crushed or 1 tablespoon chopped fresh rosemary leaves
1 bay leaf
2 tablespoons all-purpose flour
1/4 cup water

Season the ribs with the black pepper. Heat the oil in a 12-inch skillet 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 skillet.
Add the celery, carrot, onion, tomatoes and garlic to the skillet and cook until the vegetables are tender. Stir in the broth, wine, vinegar, rosemary, bay leaf and ribs and heat to a boil. Cover the skillet. Reduce the heat to low and cook for 1 hour 15 minutes or until the ribs are fork-tender. Remove the ribs from the skillet. Cover and keep warm.
Stir the flour and water in a small bowl until the mixture is smooth. Increase the heat to medium. Stir the flour mixture in the skillet. Cook and stir until the mixture boils and thickens. Discard the bay leaf. Serve the sauce with the ribs.