-
-
My review
Red Wine Braised Short Ribs with Smashed Fall Vegetables
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."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 25 m servingsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Share
Similar recipes
Reviews
Read all reviews 1924 Ratings
-
-
-
-
-
Most helpful positive review
10/8/2010
i tweaked this recipe with another recipe that i found. instead of preparing the fall veggies later, i brown the meat & remove. then saute the chopped red onions 1st, then add 2 cups 1/2" chop...
Most helpful critical review
9/24/2010
I did not care for the wine in this dish. I was skeptical about using it in the first place but went ahead anyway. I seared the short ribs, then slow cooked everything except the smashed veggies...
Most helpful
Most positive
Least positive
Newest
10/8/2010
i tweaked this recipe with another recipe that i found. instead of preparing the fall veggies later, i brown the meat & remove. then saute the chopped red onions 1st, then add 2 cups 1/2" chop...
3/18/2008
This is a wonderful recipe! The meat is so tender and flavorful that it melts in your mouth! We actually just used carrots and potatoes cut into chunks instead of mashing the vegetables and us...
11/15/2008
My family and I really enjoyed this recipe. I replaced the wine with beef broth and the flavour was excellent. The little ones loved the fall veggies. They are 1 and 2 so the soft texture was ...
12/20/2008
This recipe was great. Very delicious. The cooking time was to short, I cooked for 3 to 31/2 hours. It was SO tender,just melted in your mouth! I also served with creamy polenta instead. It abso...
3/13/2012
I prepared this in two stages over the course of two days. It was worth the wait. I cooked the short ribs yesterday because I know how much fat they render and I wanted the ease of skimming it...
11/22/2009
2nd time making this dish. Definitely a keeper. I used 1/2 of a bottle of wine in the dish last year and 3/4 of bottle of wine this year. I seared the ribs and added all of the ingredients to my...
11/17/2009
This is an excellent recipe and one my husband asks me to make very often. The only things I do different are that I omit the red wine and sub beef stock for it. This is good for anyone who fi...
2/15/2009
Awesome! But it took 3 hours for the beef to be perfect. We especially liked the fall veggies. Nice comfort food!