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

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