RED WINE BRAISED SHORT RIBS WITH SMASHED FALL VEGETABLES

Red Wine Braised Short Ribs with Smashed Fall Vegetables image

Yield Serves 6

Number Of Ingredients 17

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5 pounds beef short ribs, cut into serving-sized pieces
1/3 cup all-purpose flour
1 tablespoon olive oil
2 large onions, sliced (about 2 cups)
3 large carrots, cut into 2-inch pieces (about 1 1/2 cups)
2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups)
4 cloves garlic, chopped
1 tablespoon chopped fresh rosemary leaves
4 cups Swanson® Beef Broth or Swanson® Beef Stock
1 cup dry red wine
2 cups Swanson® Vegetable Broth (Regular or Certified Organic) or Swanson® Chicken Broth or Chicken Stock
1 small butternut squash (about 1 1/2 pounds), peeled and cut into 1-inch pieces (about 4 cups)
1 medium sweet potato, diced (about 2 cups)
1/2 pound turnips, cut into quarters (about 1 1/2 cups)
1/2 pound parsnips, thickly sliced (about 1 cup)
1 Spanish onion, cut into quarters
3 cloves garlic

Steps:

1. Coat the ribs with the flour.
2. 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 from the saucepot.
3. Add the onions to the saucepot and cook for 5 minutes. Stir in the carrots, celery, chopped garlic and rosemary and cook for 3 minutes. Stir in the beef broth and wine. Return the ribs to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour or until the ribs are fork-tender.
4. Heat the vegetable broth, squash, sweet potato, turnips, parsnips, Spanish onion and garlic cloves in a 4-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. Drain the vegetables well in a colander, reserving the cooking liquid.
5. Mash the vegetables with 1/2 cup cooking liquid. Add additional cooking liquid, if needed, until the vegetables are the desired consistency. Serve the vegetables with the ribs.