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We really enjoyed this dinner. You could easily use a good beer instead of a zinfandel to create a great flavor combo.

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

(Adapted from Bon Appetit)

 

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ribs

3 tablespoons room-temperature butter, divided

83- to 4-inch-long meaty beef short ribs (about 4 pounds)

Coarse kosher salt

2 1/2 cups chopped red onions

2 cups 1/2-inch cubes peeled parsnips

6 garlic cloves, chopped

2 tablespoons chopped fresh rosemary

1750-ml bottle Zinfandel

2 cups low-salt beef broth

1 tablespoon all purpose flour

 

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

 

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Sprinkle ribs with coarse salt and pepper. Add to pot in single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to large bowl.

 

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Add 1 tablespoon butter to pot. onions; sauté until brown, about 6 minutes. parsnips; sauté until beginning to color, about 6 minutes.

 

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Mix in garlic, then rosemary.

 

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

 

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Return 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.

 

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Using 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.

 

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Whisk into juices in pot; simmer until thickened enough to coat spoon, about 5 minutes longer.

 

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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.

Potatoes

3 pounds russet potatoes, peeled, cut into 1-inch cubes

1 pound large parsnips, peeled, peeled, cut into 3/4-inch cubes

1 cup whole milk

6 tablespoons(3/4 stick) butter

1 tablespoon chopped fresh rosemary

 

Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.

 

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Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.

 

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Drain potato mixture and return to pot.

 

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Stir briefly over medium heat to evaporate excess moisture. Add milk mixture and mash well. Season to taste with salt and pepper.

 

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

 

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