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