Shelly's Recipe

BRAISED BEEF SHORT RIBS

Category: Ribs

3 to 4 lbs 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® 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 flour
1/4 cup water

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.