Braised Beef Short Ribs
from Campbell's Kitchen


Prep Time: 20 min. - Cook Time: 1 hr. 45 min.


3- to 4-lb. beef short ribs, cut into serving-size pieces
Ground black pepper
1 tbsp. olive oil
2 stalks celery, coarsely chopped
1 large carrot, coarsely chopped
1 large onion, coarsely chopped
3 medium Italian plum tomatoes, chopped
3 cloves garlic, minced
1 cup Swanson(R) Beef Broth
1/2 cup dry red wine
2 tbsp. balsamic vinegar
1 tbsp. chopped fresh rosemary OR 1 tsp. dried rosemary leaves,
crushed
1 bay leaf
2 tbsp. all-purpose flour
1/4 cup water


Directions:
SPRINKLE ribs with black pepper. Heat oil in large skillet. Add ribs
and cook until browned. Remove ribs.
ADD celery, carrot, onion, tomatoes and garlic and cook until tender.
Add broth, wine, vinegar, rosemary, bay leaf and ribs. Heat to a boil.
Cover.
COOK over low heat 1 hr. 15 min. or until ribs are done. Remove ribs
and keep warm. Mix flour and water. Add to pan juices. Cook and stir
until mixture boils and thickens. Remove bay leaf. Serve ribs with
sauce. Serves 6.
Swanson Kitchen Tip: This recipe is also great using Swanson(R) Lower
Sodium or Certified Organic Beef Broth in place of the regular beef
broth.





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