Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes
Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes. Mom's recommendations: use half carrots and half parsnips. The sauce thickens nicely (after skimming the fat) if you mash or use the immersion blender to puree the veggies. Can use shortribs on or off the bone for this. Use regular beef bouillon cubes instead of the low salt broth.
Gotta try out this recipe if you love ribs. Mario Batali took a TV dinner and made his slow-cooked version, featuring Beer Braised Short Ribs, glazed carrots, and celery root mash. http://www.recapo.com/the-chew/the-chew-recipes/the-chew-beer-braised-short-ribs-recipe-glazed-carrots-root-mash/
Luscious Oven-Braised Short Ribs--Short ribs get a lot of their flavor from their fat; as the meat cooks, the fat melts away and infuses the sauce, making it rich, smooth, and absolutely delicious.From the book "Mad Hungry," by Lucinda Scala Quinn