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Zinfandel-Braised Beef Short Ribs With Rosemary-Parsnip Mashed Potatoes

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Zinfandel-Braised Beef Short Ribs With Rosemary-Parsnip Mashed Potatoes

Ingredients

  • 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
  • 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
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