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

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