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

Name: Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp all purpose flour; 2 kilograms 3-to 4-inch-long meaty beef short ribs (about; 3 Tbsps room-temperature butter, divided; 6 Tbsps (3/4 stick) butter; 8 servings Coarse kosher salt; 1 Tbsp chopped fresh rosemary; 6 garlic cloves, chopped; 473 milliliters low-salt beef broth; 454 grams parsnips, peeled, cut into 3/4-inch cubes; 473 milliliters 1/2-inch cubes peeled parsnips; 591 milliliters chopped red onions; 1 kilograms russet potatoes, peeled, cut into 1-inch cubes; 237 milliliters whole milk; 750 milliliters Zinfandel

Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes requires around 45 minutes from start to finish. This main course has 1071 calories, 31g of protein, and 74g of fat per serving. This recipe serves 8. Head to the store and pick up all purpose flour, coarse kosher salt, russet potatoes, and a few other things to make it today. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert. It is perfect for Thanksgiving.

Instructions

Preheat oven to 325°F. Melt 1tablespoon butter in heavy large oven-proofpot over medium-high heat.

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Butter

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Oven

Sprinkle ribswith coarse salt and pepper.

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Salt And Pepper

Add to potin single layer and sauté until brown onall sides, about 10 minutes.

Transfer ribsto large bowl.

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Bowl

Add 1 tablespoon butter topot.

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Butter

Add onions; sauté until brown, about6 minutes.

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Onion

Add parsnips; sauté untilbeginning to color, about 6 minutes.

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Parsnip

Mix ingarlic, then rosemary.

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Rosemary

Add wine and broth;bring to boil, scraping up browned bits.

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Broth

Wine

Return ribs and any accumulated juicesto pot, arranging in single layer. Bring tosimmer; cover and place in oven. Braise untilribs are very tender, about 2 1/2 hours.

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Ribs

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Oven

Pot

Using tongs, transfer ribs to clean bowl.Spoon fat from pan juices. Boil juices untiljust beginning to thicken, about 10 minutes.

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Ribs

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Tongs

Bowl

Frying Pan

Mix 1 tablespoon butter and flour in smallbowl to smooth paste.

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Butter

All Purpose Flour

Whisk into juices inpot; simmer until thickened enough to coatspoon, about 5 minutes longer. Season gravywith coarse salt and pepper. Return ribs topot; spoon gravy over. DO AHEAD: Can bemade 2 days ahead. Chill uncovered untilcold, then cover and keep chilled. Rewarmover low heat before serving.

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Salt And Pepper

Gravy

Ribs

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Whisk

Cook potatoes and parsnipsin large pot of boiling salted water untiltender, about 15 minutes.

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Potato

Water

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Pot

Meanwhile, bring milk, butter, androsemary to simmer in small saucepan.

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Butter

Milk

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Sauce Pan

Drain potato mixture and return to pot.Stir briefly over medium heat to evaporateexcess moisture.

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Potato

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Pot

Add milk mixture and mashwell. Season to taste with salt and pepper.

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Salt And Pepper

Milk

Transfer short ribs and gravy to largeshallow serving bowl.

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Beef Short Ribs

Gravy

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Bowl

Serve short ribs withmashed potatoes.

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Beef Short Ribs

Potato

Equipment

Ingredients

Servings:

1Tbsp

all purpose flour 2kilograms

3-to 4-inch-long meaty beef short ribs (about 3Tbsps

room-temperature butter, divided 6Tbsps

(3/4 stick) butter 8servings

Coarse kosher salt 1Tbsp

chopped fresh rosemary 6

garlic cloves, chopped 473milliliters

low-salt beef broth 454grams

parsnips, peeled, cut into 3/4-inch cubes 473milliliters

1/2-inch cubes peeled parsnips 591milliliters

chopped red onions 1kilograms

russet potatoes, peeled, cut into 1-inch cubes 237milliliters

whole milk 750milliliters

Zinfandel

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Beringer Howell Mountain Bancroft Ranch Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.