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Braised Beef Short Ribs With Red Wine Gravy And Swiss Chard

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Braised Beef Short Ribs With Red Wine Gravy And Swiss Chard

Ingredients

  • 6 pounds 3-inch-long meaty beef short ribs
  • coarse kosher salt
  • 1/4 cup all purpose flour
  • 1/2 cup olive oil, divided
  • 3 cups chopped onions
  • 3 cups 3/4-inch cubes peeled turnips (about 1 pound)
  • 2 cups chopped peeled carrots (about 8 ounces)
  • 2 cups chopped celery
  • 8 garlic cloves, peeled
  • 1/4 pound sun-dried tomatoes (not packed in oil)
  • 1/4 cup (lightly packed) fresh thyme sprigs
  • 5 large fresh sage sprigs
  • 5 bay leaves
  • 2 cups dry red wine
  • 4 cups low-salt chicken broth
  • balsamic vinegar (optional)
  • 1/4 cup olive oil
  • 4 garlic cloves, thinly sliced
  • 2 pounds swiss chard, center ribs removed, leaves cut crosswise into 1-inch-thick ribbons (about 28 cups)
  • food mill
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