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Source: Campbell's Recipes
Tagged With: 6 servings
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.
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Serves: 6 servings
Prep Time: 35 minutes
Cook Time: 110 minutes
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5 pounds beef short ribs, cut into serving-sized pieces
1/3 cup all-purpose flour
1 tablespoon olive oil
2 large onion, sliced (about 2 cups)
3 large carrots, cut into 2-inch pieces (about 1 1/2 cups)
2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups)
4 cloves garlic, chopped
1 tablespoon chopped fresh rosemary leaves
Swanson® Beef Stock or 4 cups Swanson® Beef Broth
1 cup dry red wine
2 cups Swanson® Vegetable Broth (Regular or Certified Organic) or Swanson® Chicken Broth or Chicken Stock
1 small butternut squash (about 1 1/2 pounds), peeled and cut into 1-inch pieces (about 4 cups)
1 medium sweet potato, diced (about 2 cups)
1/2 pound turnip, cut into quarters (about 1 1/2 cups)
1/2 pound parsnip, thickly sliced (about 1 cup)
1 Spanish onion, cut into quarters
3 cloves garlic




Coat the ribs with the flour.
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.
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.
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.
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.


Notes:
Nutritional Values per Serving using Swanson Beef Broth: Calories 547, Total Fat 21g, Saturated Fat 8g, Cholesterol 94mg, Sodium 1059mg, Total Carbohydrate 45g, Dietary Fiber 8g, Protein 37g, Vitamin A 456%DV, Vitamin C 33%DV, Calcium 13%DV, Iron 30%DV

Nutritional Values per Serving using Swanson Beef Stock: Calories 557, Total Fat 21g, Saturated Fat 8g, Cholesterol 94mg, Sodium 799mg, Total Carbohydrate 47g, Dietary Fiber 8g, Protein 38g, Vitamin A 460%DV, Vitamin C 33%DV, Calcium 15%DV, Iron 31%DV


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