Zinfandel-Braised Beef Short Ribs

Ingredients

• 3 tablespoons butter, room temperature
• 8 beef short ribs, about 4 lbs
• 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

Directions

1. 1

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

2. 2

   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.

3. 3

   Add 1 tbl butter to pot (I did not as my ribs exuded enough fat). Add onions and saute until brown, about 6 minutes.

4. 4

   Add parsnips and saute until they begin to color, about 6 minutes.

5. 5

   Add garlic and then the rosemary.

6. 6

   Add wine and broth and bring to a boil, scraping up the browned bits from the bottom of the pot.

7. 7

   Return the ribs and any accumulated ribs to the pot in a single layer. Bring to a simmer, cover, and place in oven.

8. 8

   Braise until the ribs are very tender, about 2 1/2 hours.

9. 9

   Using tongs, remove ribs to a serving bowl and keep warm.

10. 10

    Skim fat from the gravy, and boil until it starts to thicken, about 10 minutes.

11. 11

    In the meantime, mix together 1 tbl butter with the fhour. 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.

12. 12

    Season with salt and pepper. Cover ribs with gravy.

13. 13

    Note: This can be made up to two days ahead. Rewarm over low heat before serving.