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

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

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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