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

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