Zinfindel Braised Beef Short Ribs w/Rosemary-Parsnip Mashed Potatoes

By rickfanciullo

Ingredients

• Ribs:
• 3 T's room temp butter, divided
• 8 3-4 inch long meaty beef short ribs - 4 pounds.
• Coarse Kosher salt
• 2 1/2 cups chopped red onions
• 2 cups 1/2 inch peeled parsnips
• 6 garlic cloves, chopped
• 2 T chopped fresh rosemary
• 1 750 ml bottle - Zinfandel wine
• 2 cups beef broth, low sodium
• 1 T all purpose flour
• Potato:
• 3 T's room temp butter, divided
• 3 pounds russet potatoes, peeled, cut into 1 inch cubes.
• 1 pound large parsnips, peeled and cut into 3/4 inch cubes
• 1 cup whole milk
• 6 T's butter (3/4 stick)
• 1 T chopped fresh rosemary

Details

Servings 4

Preparation

Step 1

1. Cook ribs
a. preheat oven to 325. Melt 1 T butter in heavy large oven proof pot over medium high heat. Sprinkle ribs with course salt and pepper. Add to pot in a single layer and saute until brown on all sides, about 10 minutes.

b. Transfer ribs to large bowl.

c. Add 1 T butter to pot. Add onions and saute until brown - 6 minutes. Add parsnips and saute until beginning to color - 6 minutes. Mix in garlic, the rosemary. Add the wine and broth and bring to boil, scraping up browned bits.

d. return ribs and any accumulated juices to the pot, arranged in single layer. Bring to a simmer; cover and place in oven. Braise until ribs are very tender - 2.5 hours.

e. using tongs, remove ribs to a clean bowl. Spoon fat from pan juices. Boil juices until just beginning to thicken - 10 minutes.

f. Mix in 1 T butter and the flour in a small bowl to a smooth paste. Whisk into the juices in the pot. Simmer until thick enough to coat a spoon - 5 minutes. Season gravy with coarse salt and pepper. Return ribs to pot and spoon gravy over.

Potatoes:
Cook potatoes and parsnips in large pot of boiling salted water until tender - 15 minutes.

Meanwhile, bring milk, butter and rosemary to a simmer in a small saucepan.

Drain potatoes and parsnips and return to pot. Stir briefly in empty pot to burn off any liquid and milk mixture and mash well. Season to taste.

Serve:
Trans ribs and gravy to shallow serving bowl. Serve with mashed potatoes and parsnips.