Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes
4.5(77)
Ask any butcher: Humble cuts are hot. They're full of flavor and far less expensive than prime cuts. Of the humble cuts, short ribs are one of our favorites. Theyre meaty and fatty (in the best possible way) and still on the bone, which adds delicious depth of flavor. And who says you have to throw all the veggies into the stew? Here, we toss some parsnips into the pot and serve a great potato-parsnip mash on the side.
02Return ribs and any accumulated 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.
03Using tongs, transfer ribs to clean bowl. Spoon fat from pan juices. Boil juices until just beginning to thicken, about 10 minutes. Mix 1 tablespoon butter and flour in small bowl to smooth paste. Whisk into juices in pot; simmer until thickened enough to coat spoon, about 5 minutes longer. Season gravy with coarse salt and pepper. Return ribs to pot; spoon gravy over. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.
04Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.
05Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.
06Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture. Add milk mixture and mash well. Season to taste with salt and pepper.
07Transfer short ribs and gravy to large shallow serving bowl. Serve short ribs with mashed potatoes.