Red Wine Braised Short Ribs with Smashed Fall Vegetables

SUBMITTED BY: Campbell's Kitchen

"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."

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PREP TIME	35 Min
COOK TIME	1 Hr 50 Min
READY IN	2 Hrs 25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

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

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.