Zinfandel-Braised Beef Short Ribs With Rosemary-Parsnip Mashed Potatoes
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
43
Sourness
47
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
6 tbsps
Butter (3/4 stick)2.5 cups
Red Onion (chopped)1 tbsp
Rosemary (chopped fresh)1 tbsp
All-Purpose Flour1 cup
Whole MilkDirections:
1
Using tongs, transfer ribs to clean bowl
2
For ribs: Preheat oven to 325°F
3
Melt 1 tablespoon butter in heavy large oven-proof pot over medium-high heat
4
Sprinkle ribs with coarse salt and pepper
5
Add to pot in single layer and sauté until brown on all sides, about 10 minutes
6
Transfer ribs to large bowl
7
Add 1 tablespoon butter to pot
8
Add onions; sauté until brown, about 6 minutes
9
Add parsnips; sauté until beginning to color, about 6 minutes
10
Mix in garlic, then rosemary
11
Add wine and broth; bring to boil, scraping up browned bits
12
Return ribs and any accumulated juices to pot, arranging in single layer
13
Bring to simmer; cover and place in oven
14
Braise until ribs are very tender, about 2 1/2 hours
15
Spoon fat from pan juices
16
Boil juices until just beginning to thicken, about 10 minutes
17
Mix 1 tablespoon butter and flour in small bowl to smooth paste
18
Whisk into juices in pot; simmer until thickened enough to coat spoon, about 5 minutes longer
19
Season gravy with coarse salt and pepper
20
Return ribs to pot; spoon gravy over
21
DO AHEAD: Can be made 2 days ahead
22
Chill uncovered until cold, then cover and keep chilled
23
Rewarm over low heat before serving
24
Preheat oven to 325°F
25
Melt 1 tablespoon butter in heavy large oven-proof pot over medium-high heat
26
Sprinkle ribs with coarse salt and pepper
27
Add to pot in single layer and sauté until brown on all sides, about 10 minutes
28
Transfer ribs to large bowl
29
Add 1 tablespoon butter to pot
30
Add onions; sauté until brown, about 6 minutes
31
Add parsnips; sauté until beginning to color, about 6 minutes
32
Mix in garlic, then rosemary
33
Add wine and broth; bring to boil, scraping up browned bits
34
Return ribs and any accumulated juices to pot, arranging in single layer
35
Bring to simmer; cover and place in oven
36
Braise until ribs are very tender, about 2 1/2 hours
37
Using tongs, transfer ribs to clean bowl
38
Spoon fat from pan juices
39
Boil juices until just beginning to thicken, about 10 minutes
40
Mix 1 tablespoon butter and flour in small bowl to smooth paste
41
Whisk into juices in pot; simmer until thickened enough to coat spoon, about 5 minutes longer
42
Season gravy with coarse salt and pepper
43
Return ribs to pot; spoon gravy over
44
DO AHEAD: Can be made 2 days ahead
45
Chill uncovered until cold, then cover and keep chilled
46
Rewarm over low heat before serving
47
For potatoes: Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes
48
Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan
49
Drain potato mixture and return to pot
50
Stir briefly over medium heat to evaporate excess moisture
51
Add milk mixture and mash well
52
Season to taste with salt and pepper
53
Transfer short ribs and gravy to large shallow serving bowl
54
Serve short ribs with mashed potatoes
55
Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes
56
Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan
57
Drain potato mixture and return to pot
58
Stir briefly over medium heat to evaporate excess moisture
59
Add milk mixture and mash well
60
Season to taste with salt and pepper
61
Transfer short ribs and gravy to large shallow serving bowl
62
Serve short ribs with mashed potatoes