Best 6 Red Wine Braised Short Ribs With Smashed Fall Vegetables Recipes

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Indulge in the rich and comforting flavors of red wine braised short ribs, perfectly complemented by tender and flavorful smashed fall vegetables. This classic dish showcases the versatility of short ribs, braised to perfection in a luscious red wine sauce that infuses them with deep, savory notes. The medley of roasted fall vegetables, such as butternut squash, parsnips, and carrots, adds a vibrant sweetness and earthy texture to the dish, making it a feast for both the palate and the eyes.

Let's cook with our recipes!

RED WINE-BRAISED SHORT RIBS



Red Wine-Braised Short Ribs image

Provided by Ina Garten

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 tablespoons minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade or College Inn
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-ounce) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving

Steps:

  • Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
  • Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
  • Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
  • Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.

RED WINE BRAISED SHORT RIBS WITH SMASHED FALL VEGETABLES



Red Wine Braised Short Ribs with Smashed Fall Vegetables image

Short ribs, aromatic vegetables and herbs braise in wine-infused sauce until the meat nearly falls off the bone, and is served with a smashing combination of mixed fall vegetables.

Yield Serves 6

Number Of Ingredients 17

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 11/ 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:

  • Coat the ribs with the flour.
  • 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.
  • 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.
  • 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.
  • 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.
  • With Swanson Beef Broth:
  • Serving size 1 serving;
  • Calories 547;
  • Total Fat 21g;
  • Saturated Fat 8g;
  • Cholesterol 94mg;
  • Sodium 1059mg;
  • Total Carbohydrate 45g;
  • Dietary Fiber 8g;
  • Protein 37g

RED WINE-BRAISED SHORT RIBS WITH CASHEW CAULIFLOWER MASH RECIPE BY TASTY



Red Wine-Braised Short Ribs With Cashew Cauliflower Mash Recipe by Tasty image

Here's what you need: bone in beef short ribs, kosher salt, kosher salt, freshly ground black pepper, avocado oil, large white onion, celery stalks, tomato paste, all purpose flour, dry red wine, garlic, small rainbow carrots, fresh thyme, low sodium beef broth, cauliflower, raw cashews, garlic, fresh parsley

Provided by Crystal Hatch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

3 lb bone in beef short ribs, cut into 2-inch pieces
1 tablespoon kosher salt
2 teaspoons kosher salt
1 ½ teaspoons freshly ground black pepper
2 tablespoons avocado oil, divided
1 large white onion, cut into 1 inch (2.5 cm) pieces
4 celery stalks, cut into 1/2 inch (1 1/4 cm) diagonal pieces
2 tablespoons tomato paste
2 tablespoons all purpose flour
2 cups dry red wine, such as cabernet sauvignon
1 head garlic, halved crosswise
6 small rainbow carrots, peeled and ends trimmed
10 sprigs fresh thyme
2 cups low sodium beef broth
2 lb cauliflower, cut into florets
1 cup raw cashews
1 teaspoon garlic
¼ cup fresh parsley, chopped, for garnish

Steps:

  • Liberally season the short ribs on all sides with 1 tablespoon of salt and the pepper.
  • Heat 2 tablespoons of avocado oil in a 5-quart (5 liter) ceramic pot over medium-high heat until shimmering. Working in batches, add 6-7 pieces of short rib at a time to the pot and sear without disturbing for 2-3 minutes, until a golden brown crust forms. Turn the pieces and continue cooking until seared well on all sides. Remove the short ribs from the pan and set aside, adding another tablespoon of avocado oil to the pot if needed, and repeat with the remaining short ribs.
  • Reduce the heat to medium and add the onion, celery, and the remaining ½ teaspoon of salt. Sauté for 3-4 minutes, until the vegetables begin to soften and release moisture.
  • Add the tomato paste and stir to coat the vegetables, then cook for 2 minutes. Add the flour and stir to coat the vegetables, then cook for 2-3 minutes more, until deep red in color. Pour in the wine and stir to release any browned bits from the bottom of the pot.
  • Nestle the short ribs on top of the vegetables in the pot. Bring to a boil, then reduce the heat to medium-low and simmer until the liquid is reduced by about half, 15-20 minutes.
  • Preheat the oven to 350˚F (180°C).
  • Nestle the garlic between the short ribs, then place the carrots and thyme sprigs on top. Pour in the beef stock.
  • Cover the pot and transfer to the oven. Bake for 2½ hours, until the meat is falling off the bone and fork tender.
  • While the short ribs are in the oven, make the cauliflower mash: Fill a medium pot with about an inch of water and set a steamer basket inside. Cover and bring the water to a simmer over medium-high heat. Add the cauliflower to the basket and steam for 12-15 minutes, until mashable with the back of a fork, but not overcooked.
  • Working in batches, transfer the steamed cauliflower to a fine-mesh strainer set over a bowl. Using another bowl that is slightly smaller than the strainer, press the bowl into the cauliflower to press excess liquid from the cauliflower. Repeat with remaining cauliflower. Discard the liquid and set the cauliflower aside.
  • Add the cashews to the bowl of a food processor. Blend on high speed for 2-3 minutes, until the cashews are completely broken down and can be mashed into a paste between your fingers, scraping down the sides of the bowl as necessary.
  • Add the strained cauliflower, garlic powder, and salt. Blend until smooth and well combined with the cashew paste.
  • Transfer to a serving bowl and serve warm.
  • Serve the braised short ribs and carrots with the cauliflower mash and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 1181 calories, Carbohydrate 79 grams, Fat 56 grams, Fiber 10 grams, Protein 76 grams, Sugar 20 grams

RED WINE BRAISED SHORT RIBS WITH SMASHED FALL VEGETABLES



Red Wine Braised Short Ribs with Smashed Fall Vegetables image

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.

Provided by Allrecipes Member

Time 2h25m

Yield 6

Number Of Ingredients 17

5 pounds beef short ribs
⅓ cup all-purpose flour
1 tablespoon olive oil
1 large Spanish onion, sliced
3 large carrots, cut into 2 inch pieces
2 stalks celery, cut into 2 inch pieces
2 cloves garlic, chopped
1 tablespoon chopped fresh rosemary leaves
4 cups Swanson® Beef Broth (regular, Lower Sodium or Certified Organic)
1 cup dry red wine
1 ¾ cups Swanson® Vegetable Broth or Chicken Broth (regular or Certified Organic)
1 small butternut squash, peeled and cut into 1-inch pieces
1 medium sweet potato, diced
½ pound turnips, cut into quarters
½ pound parsnips, thickly sliced
1 Spanish onion, cut into quarters
2 cloves garlic

Steps:

  • Coat the ribs with the flour and seasonings as desired.
  • 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 with a slotted spoon and set them aside.
  • Add the onions to the pot and cook for 5 minutes. Add the carrots, celery, garlic and rosemary. Cook for 3 minutes. Add the beef broth and wine. Return the beef to the pot. Heat to a boil. Reduce the heat to low. Cover and cook for 1 to 1 1/2 hours, or until the meat is very tender.
  • While the ribs are cooking, prepare the smashed vegetables: Place vegetable broth, squash, sweet potato, turnips, parsnips, onion and garlic in a 4-quart saucepot over high heat. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. Drain vegetables, reserving the liquid.
  • Mash the vegetables with 1/2 to 1 cup reserved broth using a potato masher until the vegetables are desired consistency. Serve with the ribs.

Nutrition Facts : Calories 1743.4 calories, Carbohydrate 52.8 g, Cholesterol 287.3 mg, Fat 139.8 g, Fiber 9.2 g, Protein 60.6 g, SaturatedFat 60 g, Sodium 1148.7 mg, Sugar 13.1 g

RED WINE BRAISED SHORT RIBS WITH SMASHED FALL VEGETABLES



Red Wine Braised Short Ribs with Smashed Fall Vegetables image

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.

Provided by Allrecipes Member

Time 2h25m

Yield 6

Number Of Ingredients 17

5 pounds beef short ribs
⅓ cup all-purpose flour
1 tablespoon olive oil
1 large Spanish onion, sliced
3 large carrots, cut into 2 inch pieces
2 stalks celery, cut into 2 inch pieces
2 cloves garlic, chopped
1 tablespoon chopped fresh rosemary leaves
4 cups Swanson® Beef Broth (regular, Lower Sodium or Certified Organic)
1 cup dry red wine
1 ¾ cups Swanson® Vegetable Broth or Chicken Broth (regular or Certified Organic)
1 small butternut squash, peeled and cut into 1-inch pieces
1 medium sweet potato, diced
½ pound turnips, cut into quarters
½ pound parsnips, thickly sliced
1 Spanish onion, cut into quarters
2 cloves garlic

Steps:

  • Coat the ribs with the flour and seasonings as desired.
  • 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 with a slotted spoon and set them aside.
  • Add the onions to the pot and cook for 5 minutes. Add the carrots, celery, garlic and rosemary. Cook for 3 minutes. Add the beef broth and wine. Return the beef to the pot. Heat to a boil. Reduce the heat to low. Cover and cook for 1 to 1 1/2 hours, or until the meat is very tender.
  • While the ribs are cooking, prepare the smashed vegetables: Place vegetable broth, squash, sweet potato, turnips, parsnips, onion and garlic in a 4-quart saucepot over high heat. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. Drain vegetables, reserving the liquid.
  • Mash the vegetables with 1/2 to 1 cup reserved broth using a potato masher until the vegetables are desired consistency. Serve with the ribs.

Nutrition Facts : Calories 1743.4 calories, Carbohydrate 52.8 g, Cholesterol 287.3 mg, Fat 139.8 g, Fiber 9.2 g, Protein 60.6 g, SaturatedFat 60 g, Sodium 1148.7 mg, Sugar 13.1 g

RED WINE BRAISED SHORT RIBS WITH SMASHED FALL VEGETABLES



Red Wine Braised Short Ribs with Smashed Fall Vegetables image

Short ribs, aromatic vegetables and herbs braise in wine-infused sauce until the meat nearly falls off the bone, and is served with a smashing combination of mixed fall vegetables.

Yield Serves 6

Number Of Ingredients 17

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.

Tips:

  • Use a good quality red wine for the braising liquid. A full-bodied wine with a lot of flavor will add depth and richness to the dish.
  • Brown the short ribs well before braising them. This will help to develop their flavor and create a nice caramelized crust.
  • Be patient when braising the short ribs. It takes time for the meat to become tender and fall off the bone.
  • Serve the short ribs with a hearty side dish, such as mashed potatoes, roasted vegetables, or rice.
  • For the smashed fall vegetables, use a variety of root vegetables, such as carrots, parsnips, turnips, and potatoes.
  • Roast the vegetables until they are tender and slightly caramelized.
  • Season the vegetables with salt, pepper, and herbs, such as thyme or rosemary.

Conclusion:

Red wine braised short ribs with smashed fall vegetables is a delicious and comforting dish that is perfect for a special occasion or a weeknight meal. The short ribs are fall-off-the-bone tender and the vegetables are roasted to perfection. This dish is sure to please everyone at the table.

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