Red Wine Braised Short Ribs with Smashed Fall Vegetables

Ingredients

• 5 pounds beef ribs cut into serving-sized pieces
• 4 cups beef broth swanson®
• 1.5 pounds butternut squash peeled cut into 1-inch pieces ( 4 cups)
• 3 large carrots cut into 2-inch pieces ( 1 1/2 cups)
• 2 stalks celery cut into 2-inch pieces ( 1 1/2 cups)
• 2 cups vegetable stock organic swanson® (Regular or Certified )
• 1 cup wine dry red
• 0.3 cup flour all-purpose
• 1 tablespoon rosemary leaves fresh chopped
• 3 cloves garlic 
• 1 tablespoon olive oil 
• 1  onion spanish cut into quarters
• 2 cups onion sliced
• 1 cup parsnips sliced
• 2 cups sweet potatoes and into diced
• 0.5 pound turnip cut into quarters ( 1 1/2 cups)

Equipment

• sauce pan
• pot
• colander

Directions

1. Coat the ribs with the flour.
2. Heat the oil in an 8-quart saucepot over medium-high heat.
3. Add the ribs in 2 batches and cook until they’re well browned on all sides.
4. Remove the ribs from the saucepot.
5. 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.
6. 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.
7. Drain the vegetables well in a colander, reserving the cooking liquid.
8. Mash the vegetables with 1/2 cup cooking liquid.
9. Add additional cooking liquid, if needed, until the vegetables are the desired consistency.
10. Serve the vegetables with the ribs.