Zinfandel Braised Beef Short Ribs With Rosemary Parsnip Mashed Potatoes Recipes

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ZINFANDEL-BRAISED BEEF SHORT RIBS WITH ROSEMARY-PARSNIP MASHED POTATOES



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

Provided by Jeanne Thiel Kelley

Categories     Milk/Cream     Potato     Braise     High Fiber     Father's Day     Dinner     Rosemary     Beef Rib     Parsnip     Red Wine     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 18

Ribs:
3 tablespoons room-temperature butter, divided
8 3-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
1 750-ml bottle Zinfandel
2 cups low-salt beef broth
1 tablespoon all purpose flour
Potatoes:
3 tablespoons room-temperature butter, divided
3 pounds russet potatoes, peeled, cut into 1-inch cubes
1 pound large parsnips, peeled, cut into 3/4-inch cubes
1 cup whole milk
6 tablespoons (3/4 stick) butter
1 tablespoon chopped fresh rosemary

Steps:

  • For ribs:
  • Preheat oven to 325°F. Melt 1 tablespoon butter in heavy large oven-proof pot over medium-high heat. 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. Add 1 tablespoon butter to pot. Add onions; sauté until brown, about 6 minutes. Add parsnips; sauté until beginning to color, about 6 minutes. Mix in garlic, then rosemary. Add wine and broth; bring to boil, scraping up browned bits.
  • 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.
  • 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. 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.
  • For potatoes:
  • Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.
  • 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. Season to taste with salt and pepper.
  • Transfer short ribs and gravy to large shallow serving bowl. Serve short ribs with mashed potatoes.

ZINFANDEL BRAISED BEEF SHORT RIBS



Zinfandel Braised Beef Short Ribs image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 2 servings

Number Of Ingredients 11

2 (750 ml) bottles Zinfandel
2 tablespoons olive oil
8 beef short ribs
Salt and pepper
2 onions, peeled and cut into large dice
2 carrots, peeled and cut into large dice
2 stalks celery, cut into large dice
1 leek, white part, cut into large dice
12 garlic cloves
6 sprigs thyme
2 quarts chicken stock

Steps:

  • Preheat oven to 350 degrees F.
  • In a large saucepan, add Zinfandel. Bring to a boil, lower heat, and simmer until reduce by 1/2.
  • Heat olive oil in a large heavy-bottom saute or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables, garlic, and thyme cook until lightly browned. Add beef short ribs back to the pan, add reduced wine and cover with chicken stock. Bring to a simmer, cover, and cook for 2 1/2 to 3 hours or until tender. Remove from and allow to cool.
  • Remove all fat, set aside beef short ribs, re-heat liquid and then strain. Reduce liquid to a light sauce consistency, add beef short ribs and gently heat, and carefully remove beef short ribs to a heated platter. Serve.

ZINFANDEL-BRAISED BEEF SHORT RIBS



Zinfandel-Braised Beef Short Ribs image

I was on my home from the grocery, all set to make a different recipe, when I stopped at the library and saw this one in the May 2009 issue of Bon Appetit. I had to sub potatoes for the parsnips and used chicken broth instead of beef, but ended up very pleased with this recipe. I did not thicken the gravy, but include the instructions for doing so. This goes very well with mashed potatoes.

Provided by duonyte

Categories     Meat

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons butter, room temperature
8 beef short ribs or 4 lbs beef short ribs
coarse kosher salt
fresh ground black pepper
2 1/2 cups chopped red onions
2 cups cubed parsnips, 1/2 in cubes
6 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1 (750 ml) bottle zinfandel
2 cups low sodium beef broth
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 325 deg F. Melt 1 tbl butter in heavy large ovenproof pot over medium-high heat.
  • Sprinkle ribs with coarse salt and pepper, and add to pot in single-layer without crowding. (Do in batches, if necessary). When browned on all sides, remove to bowl.
  • Add 1 tbl butter to pot (I did not as my ribs exuded enough fat). Add onions and saute until brown, about 6 minutes.
  • Add parsnips and saute until they begin to color, about 6 minutes.
  • Add garlic and then the rosemary.
  • Add wine and broth and bring to a boil, scraping up the browned bits from the bottom of the pot.
  • Return the ribs and any accumulated juices to the pot in a single layer. Bring to a simmer, cover, and place in oven.
  • Braise until the ribs are very tender, about 2 1/2 hours.
  • Using tongs, remove ribs to a serving bowl and keep warm.
  • Skim fat from the gravy, and boil until it starts to thicken, about 10 minutes.
  • In the meantime, mix together 1 tbl butter with the flour. Adding it in bits, whisk this into the gravy and continue to cook until it's thick enough to coat a spoon, about 5 minutes longer.
  • Season with salt and pepper. Cover ribs with gravy.
  • Note: This can be made up to two days ahead. Rewarm over low heat before serving.

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