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Ingredients

5 pounds beef short ribs, cut into serving-sized pieces Salt and ground black pepper ⅔ cup all-purpose flour 2 tablespoons olive oil 2 large onions, cut in half and sliced 2 tablespoons tomato paste 3 large carrots, peeled and cut into 2-inch pieces 2 stalks celery, cut into 2-inch pieces 4 cloves garlic, chopped 1 tablespoon chopped fresh rosemary leaves 4 cups Swanson® Beef Stock 1 cup dry red wine

Nutrition Info

963.6 calories carbohydrate: 23.2 g cholesterol: 155.4 mg fat: 74.3 g fiber: 2.7 g protein: 41.1 g saturatedFat: 30.1 g servingSize: - sodium: 524.4 mg sugar: 7 g transFat: : - unsaturatedFat: : -

Season the beef with the salt and black pepper. Coat the beef with half the flour.
Heat the oil in an 8-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until well browned on all sides. Remove the beef from the saucepot.
Add the onions and tomato paste to the saucepot and cook for 5 minutes, stirring occasionally. Stir in the carrots, celery, chopped garlic and rosemary and cook for 3 minutes. Stir in the stock, wine and remaining flour and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 hour 30 minutes or until the beef is fork-tender.

6 servings

Beef short ribs are slowly braised in beef stock and red wine for a rich, warming main dish.