Red Wine Braised Short Ribs with Smashed Fall Vegetables
""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."..."
INGREDIENTS
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5 pounds beef short ribs
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1/3 cup all-purpose flour
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1 tablespoon olive oil
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1 large Spanish onion, sliced
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3 large carrots, cut into 2 inch pieces
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2 stalks celery, cut into 2 inch pieces
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2 cloves garlic, chopped
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1 tablespoon chopped fresh rosemary leaves
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4 cups Swanson® Beef Broth (regular, Lower Sodium or Certified Organic)
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1 cup dry red wine
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1 3/4 cups Swanson® Vegetable Broth or Chicken Broth (regular or Certified Organic)
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1 small butternut squash, peeled and cut into 1-inch pieces
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1 medium sweet potato, diced
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1/2 pound turnips, cut into quarters
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1/2 pound parsnips, thickly sliced
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1 Spanish onion, cut into quarters
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2 cloves garlic
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