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

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

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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