Zinfandel-Braised Beef Short Ribs - cooking recipe

Ingredients

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

Preparation

Preheat oven to 325 deg F. Melt 1 tbl butter in heavy large ovenproof pot over medium-high heat.
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.
Add 1 tbl butter to pot (I did not as my ribs exuded enough fat). Add onions and saute until brown, about 6 minutes.
Add parsnips and saute until they begin to color, about 6 minutes.
Add garlic and then the rosemary.
Add wine and broth and bring to a boil, scraping up the browned bits from the bottom of the pot.
Return the ribs and any accumulated juices to the pot in a single layer. Bring to a simmer, cover, and place in oven.
Braise until the ribs are very tender, about 2 1/2 hours.
Using tongs, remove ribs to a serving bowl and keep warm.
Skim fat from the gravy, and boil until it starts to thicken, about 10 minutes.
In the meantime, mix together 1 tbl butter with the flour. 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.
Season with salt and pepper. Cover ribs with gravy.
Note: This can be made up to two days ahead. Rewarm over low heat before serving.