Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes

Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes
Photo by Antonis Achilleos

Ingredients

  • 1 pound large parsnips
  • 2 tablespoons fresh rosemary
  • 1 750-ml bottle Zinfandel
  • 1 cup whole milk
  • Coarse kosher salt
  • 2 cups low-salt beef broth
  • 3 tablespoons butter
  • + 9 more ingredients
    • 3 pounds russet (baking) potatoes
    • 2 ½ cups red onions
    • 6 cloves garlic
    • 6 tablespoons butter
    • 8 3-to 4-inch-long meaty beef short ribs
    • 3 tablespoons butter
    • 2 cups parsnips
    • 1 tablespoon fresh rosemary
    • 1 tablespoon all-purpose flour

Preheat oven to 325°F. Melt 1 tablespoon butter in heavy large oven-proof pot over medium-high heat. Sprinkle ribs with coarse salt and pepper. Add to pot in single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to large bowl. Add 1 tablespoon butter to pot. Add onions;...

View full recipe at Epicurious

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