Zinfandel-braised Beef Short Ribs With Rosemary-parsnip Mashed Potatoes

Ingredients

ribs
  • 3 tablespoons room-temperature butter, divided
  • 8 3- to 4-inch-long meaty beef short ribs (about 4 pounds)
  • Coarse kosher salt
  • 2 1/2 cups chopped red onions
  • 2 cups 1/2-inch cubes peeled parsnips
  • 6 garlic cloves, chopped
  • 2 tablespoons chopped fresh rosemary
  • 1 750-ml bottle Zinfandel
  • 2 cups low-salt beef broth
  • 1 tablespoon all purpose flour
Potatoes
  • 3 pounds russet potatoes, peeled, cut into 1-inch cubes
  • 1 pound large parsnips, peeled, peeled, cut into 3/4-inch cubes
  • 1 cup whole milk
  • 6 tablespoons (3/4 stick) butter
  • 1 tablespoon chopped fresh rosemary

Description

Short Ribs Are Meaty And Fatty (in The Best Possible Way) And Still On The Bone, Which Adds A Delicious Depth Of Flavor.

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