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

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1222
FAT
153%
CHOL
152%
SOD
40%

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Ingredients for 6 servings

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 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

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