Sunday Dinner Recipe: Braised Short Ribs with Carrots

www.campbellskitchen.com
www.campbellskitchen.com

These perfectly seasoned, braised short ribs take some time to prepare, but the results are well worth it. Slow cooking in a savory mixture made from red wine, beef stock and a flavor concentrated broth yields richly flavored, fall-off-the-bone meat. This is one impressive meal that everyone will enjoy!

What You’ll Need
2 pounds boneless beef short ribs
2 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
5 cloves garlic, peeled and smashed
2 stalks celery, chopped (about 1 cup)
4 sprigs fresh rosemary leaves
3/4 cup ruby port wine
2 packets Swanson® Flavor Boost™ Concentrated Sweet Onion & Burgundy Wine Flavor Blend
3 cups Swanson® Beef Stock
12 ounces Bolthouse® Farms Premium Sweet Petites carrots
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh parsley
1 tablespoon grated lemon zest

How to Make It
1 Heat the oven to 400°F. Season the ribs with salt and ground black pepper.

2 Heat the oil in a 6-quart oven-safe saucepot over medium high heat. Add the ribs and cook for 15 minutes or until well browned on all sides. Remove the ribs from the saucepot.

3 Reduce the heat to medium. Add the onions, garlic, celery and rosemary to the saucepot and cook for 5 minutes or until the vegetables are tender, stirring occasionally.

4 Add the wine to the saucepot and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepot. Cook for 2 minutes or until the wine is reduced by half. Add the concentrated broth and stock to the saucepot. Increase the heat to medium-high. Return the ribs to the saucepot and heat to a boil. Cover the saucepot and place in the oven.

5 Bake for 1 hour 30 minutes. Add the carrots. Bake for 30 minutes or until carrots are tender and ribs are fork-tender. Remove and discard rosemary sprigs. Let stand for 8 minutes. Spoon off any fat. Sprinkle with mint, parsley and lemon zest before serving.

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SOURCE: Campbell’s Kitchen