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

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