Braised Beef Short Ribs with Red Wine Gravy and Swiss Chard

Name: Braised Beef Short Ribs with Red Wine Gravy and Swiss Chard
Yield: 6 Servings
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

By Nancy Brunner of the Swiss Hotel in Sonoma CaliforniaPhotographer Craig Cutler

August 8, 2009

Craig Cutler

Recipe notes