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

Tender beef short ribs slowly braised in Zinfandel wine, served with creamy rosemary-infused mashed potatoes and parsnips. This elegant comfort dish combines rich, wine-braised meat with smooth, aromatic root vegetable mash.

6 servings

3 hr 50 min

Published October 4, 2025

Ingredients

•3 tablespoons room-temperature butter, divided
•8 pieces 3-to 4-inch-long meaty beef short ribs
•1 to taste Coarse kosher salt
•2½ cups chopped red onions
•2 cups 1/2-inch cubes peeled parsnips
•6 cloves garlic cloves
•2 tablespoons chopped fresh rosemary
•1 bottle Zinfandel
•2 cups low-salt beef broth
•1 tablespoon all purpose flour
•3 tablespoons room-temperature butter
•3 pounds russet potatoes
•1 pound large parsnips
•1 cup whole milk
•6 tablespoons butter
•1 tablespoon chopped fresh rosemary

Cooking Instructions

1.
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.
25 min
2.
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.
150 min
3.
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.
20 min
4.
Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.
15 min
5.
Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.
5 min
6.
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.
10 min
7.
Transfer short ribs and gravy to large shallow serving bowl. Serve short ribs with mashed potatoes.
5 min

Ingredients

•3 tablespoons room-temperature butter, divided

•8 pieces 3-to 4-inch-long meaty beef short ribs

•1 to taste Coarse kosher salt

•2½ cups chopped red onions

•2 cups 1/2-inch cubes peeled parsnips

•6 cloves garlic cloves

•2 tablespoons chopped fresh rosemary

•1 bottle Zinfandel

•2 cups low-salt beef broth

•1 tablespoon all purpose flour

•3 tablespoons room-temperature butter

•3 pounds russet potatoes

•1 pound large parsnips

•1 cup whole milk

•6 tablespoons butter

•1 tablespoon chopped fresh rosemary

Cooking Instructions

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.

25 min

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.

150 min

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.

20 min

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

15 min

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

5 min

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.

10 min

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

5 min