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
- 2½ cups chopped red onions
- 2 cups ½" cubed, 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" cubes
- 1 pound large parsnips, peeled, peeled, cut into ¾" cubes
- 1 cup whole milk
- 6 tablespoons (¾ stick) butter
- 1 tablespoon chopped fresh rosemary
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments