Name: Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes
Yield: 6 to 8 Servings
Ingredients: 3 tablespoons room-temperature butter, divided; 8 3- to 4-inch-long meaty beef short ribs (about 4 pounds); Coarse kosher salt; 2½ cups chopped red onions; 2 cups ½" cubed, peeled parsnips; 6 garlic cloves, chopped; 2 tablespoons chopped fresh rosemary; 1 750-ml bottle Zinfandel; 2 cups low-salt beef broth; 1 tablespoon all purpose flour; 3 pounds russet potatoes, peeled, cut into 1" cubes; 1 pound large parsnips, peeled, peeled, cut into ¾" cubes; 1 cup whole milk; 6 tablespoons (¾ stick) butter; 1 tablespoon chopped fresh rosemary

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