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

Ingredients

• 1 tablespoon flour 
• 4 pounds beef ribs 
• 3 tablespoons butter divided room-temperature
• 6 tablespoons butter ()
• 8 servings kosher salt 
• 1 tablespoon rosemary leaves fresh chopped
• 6  garlic clove chopped
• 2 cups beef broth 
• 1 pound parsnips peeled cut into 3/4-inch cubes
• 2 cups parsnips peeled
• 2.5 cups onion red chopped
• 3 pounds baking potatoes peeled cut into 1-inch cubes
• 1 cup milk whole
• 750 ml red wine 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• pot
• tongs

Directions

1. Preheat oven to 325°F. Melt 1tablespoon butter in heavy large oven-proofpot over medium-high heat.
2. Sprinkle ribswith coarse salt and pepper.
3. Add to potin single layer and sauté until brown onall sides, about 10 minutes.
4. Transfer ribsto large bowl.
5. Add 1 tablespoon butter topot.
6. Add onions; sauté until brown, about6 minutes.
7. Add parsnips; sauté untilbeginning to color, about 6 minutes.
8. Mix ingarlic, then rosemary.
9. Add wine and broth;bring to boil, scraping up browned bits.
10. 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.
11. Using tongs, transfer ribs to clean bowl.Spoon fat from pan juices. Boil juices untiljust beginning to thicken, about 10 minutes.
12. Mix 1 tablespoon butter and flour in smallbowl to smooth paste.
13. 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.
14. Cook potatoes and parsnipsin large pot of boiling salted water untiltender, about 15 minutes.
15. Meanwhile, bring milk, butter, androsemary to simmer in small saucepan.
16. Drain potato mixture and return to pot.Stir briefly over medium heat to evaporateexcess moisture.
17. Add milk mixture and mashwell. Season to taste with salt and pepper.
18. Transfer short ribs and gravy to largeshallow serving bowl.
19. Serve short ribs withmashed potatoes.