Name: Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes
Yield: Makes 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; 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; 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

Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed PotatoesAntonis Achilleos

Ask any butcher: Humble cuts are hot. They're full of flavor and far less expensive than prime cuts. Of the humble cuts, short ribs are one of our favorites. Theyre meaty and fatty (in the best possible way) and still on the bone, which adds delicious depth of flavor. And who says you have to throw all the veggies into the stew? Here, we toss some parsnips into the pot and serve a great potato-parsnip mash on the side.