Braised Beef Short Ribs

Fork-tender beef, falling off the bone that's served in a scrumptious
gravy seasoned with aromatic vegetables...sounds good, doesn't it? It is!

Braised Beef Short Ribs
from Campbell's Kitchen

Prep Time: 20 min. Cook Time: 1 hr. 45 min.

3 to 4 pounds beef short ribs, cut into serving-sized pieces
Ground black pepper
1 tbsp. olive oil
2 stalks celery, coarsely chopped (about 1 cup)
1 large carrot, coarsely chopped (about 1/2 cup)
1 large onion, coarsely chopped (about 1 cup)
3 medium Italian plum tomatoes, chopped
3 cloves garlic, minced
1 cup Swanson&#174 Beef Stock
1/2 cup dry red wine
2 tbsp. balsamic vinegar
1 tbsp. chopped fresh rosemary leaves OR 1 tsp. dried rosemary leaves,
crushed
1 bay leaf
2 tbsp. all-purpose flour
1/4 cup water

Directions:
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 stock, wine, vinegar,
rosemary, bay leaf and ribs and heat to a boil. Cover the skillet.
Reduce the heat to low. Cook for 1 hour 15 minutes or until the ribs are
fork-tender. Remove the ribs from the skillet 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. Serves 6

Kitchen Clip:
This recipe is delicious served over mashed potatoes, polenta or rice.
Received on Wed Jan 7 14:41:49 2009