Red Wine Braised Short Ribs with Smashed Fall Vegetables

These richly-flavored, fork-tender beef short ribs will fill the kitchen
with a wonderful fragrance and satisfy everyone's taste buds.

Red Wine Braised Short Ribs with Smashed Fall Vegetables
from Campbell's Kitchen

Prep Time: 35 min. - Cook Time: 1 hr. 50 min.

5 lb. beef short ribs
1/3 cup all-purpose flour
1 tbsp. olive oil
1 large Spanish onion, sliced (about 2 cups)
3 large carrots, cut into 2" pieces (about 1 1/2 cups)
2 stalks celery, cut into 2" pieces (about 1 1/2 cups)
2 cloves garlic, chopped
1 tbsp. chopped fresh rosemary
4 cups Swanson(R) Beef Broth (regular, Lower Sodium or Certified Organic)
1 cup dry red wine
1 3/4 cups Swanson(R) Vegetable Broth or Chicken Broth (regular or
Certified Organic)
1 small butternut squash (about 1 1/2 lb.), peeled and cut into 1"
pieces (about 4 cups)
1 medium sweet potato, diced (about 2 cups)
1/2 lb. turnips, cut into quarters (about 1 1/2 cups)
1/2 lb. parsnips, thickly sliced (about 1 cup)
1 Spanish onion, cut into quarters
2 cloves garlic

Directions:
1. Coat the ribs with the flour and seasonings as desired.
2. 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.
3. 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.
4. 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.
5. 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. Serves 6.

Kitchen Clip:
This recipe becomes even easier if you purchase pre-washed and
pre-chopped vegetables from the produce section or salad bar.
Received on Fri Jan 12 17:31:47 2007