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

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This recipe for Zinfandel - Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes, by , is from The Gosney Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keith Gosney
Added: Monday, April 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
RIBS
3 T room temperature butter, divided
8 3- to 4-inch-long meaty beef short ribs (about 4 #)
Kosher salt
2 1/2 c. chopped red onions
2 c. 1/2 in. cubes peeled parsnips
6 garlic cloves, chopped
2 T. chopped fresh rosemary
1 750-ml bottle Zinfandel
2 c. beef broth
1 T. all purpose flour

POTATOES
3 lb. russet potatoes, peeled, cut into 1 in. cubes
1 lb. large parsnips, peeled, cut into 3/4 in. cubes
1 c. whole milk
6 T. butter
1 T. chopped fresh rosemary

Directions:
Directions:
RIBS
Preheat oven to 325F. Melt 1 T. butter in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with Kosher salt & fresh ground pepper. Add to pot in single layer and saute until brown on all sides, about 10 min. Transfer ribs to large bowl. Add 1 T. butter to pot. Add onions; saute until brown, about 6 min. Add parsnips; saute until beginning to color, about 6 min. Mix in garlic, then rosemary. Add wine and broth; bring to boil, scraping up browned bits.
Return ribs and juices to pot, arranging in single layer. Bring to simmer; cover and place in oven. Braise until ribs are very tender, about 2 1/2 hours.
Using tongs, transfer ribs to clean bowl and cover with foil to keep warm. Strain the pan juices from the vegetables; de-grease the juices and discard the vegetables. Strain juice again through a fine sieve and return to pot. Boil juices until just beginning to thicken, about 10 min. Mix 1 T. butter with 1 T. flour in small bowl to smooth paste. Whisk into juices in pot; simmer until thickened enough to coat spoon, about 5 min. longer. Season gravy with salt & pepper. Return ribs to pot; spoon gravy over. Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.

POTATOES
Cook parsnips in large pot of boiling water for 7 min. then add potatoes and cook until all is tender, about 15 more min.
Meanwhile, bring milk butter and rosemary to simmer in small saucepan.
Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture. Add milk mixture and mash well. You may want to use a ricer for a smoother consistency. Season with salt & pepper.

Transfer short ribs and gravy to large shallow serving dish. Serve ribs with mashed potatoes.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
3 Hours
Personal Notes:
Personal Notes:
These short ribs are very aromatic and will fill your house with delicious anticipation of eating some of the most tender meat you will ever have. The parsnips make the potatoes to die for.

 

 

 

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