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

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network