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
2 cups 1-inch cubes peeled carrots
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 (can sub GF 1:1 flour)
3 pounds russet potatoes, peeled, cut into 1-inch cubes
1 cup whole milk
6 tablespoons (3/4 stick) butter
1 tablespoon chopped fresh rosemary
Prepare initial cooking of ribs and vegetables the day or two before planned meal. Allow dutch over to come to room temperature and place in refrigerator until ready to eat. Short ribs are a fattier cut, which makes the dish rather rich. But refrigerating overnight will allow you to scrape away the hardened layer of fat from the top before reheating. Further, letting rest in sauce overnight will improve the flavor and tenderness! When ready, simply place dutch oven on medium to medium-low heat until sauce simmer and meat is hot all the way through. Proceed to Step 3.
Preheat oven to 325°F. Melt 1 tablespoon butter in heavy large ovenproof 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 and carrots; sauté until beginning to color, about 6 minutes. Mix in garlic, then rosemary, until fragrant, about 2 minutes. Add wine and broth; bring to boil, scraping up browned bits off bottom.
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.
See Pro Tip above
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.
Cook potatoes in steamer basket over large pot of boiling water, about 15-20 minutes, until potatoes are tender.
Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.
Drain potato mixture and return to pot. Preferably with potato ricer, rice into pan used to steam. If not ricer, use potato masher or fork to initially mash. Stir briefly over medium heat to evaporate excess moisture. Add milk mixture and continue to mash to desired consistency. Season to taste throughout mashing process with salt and pepper.
Step 7 - Plating
Arrange mashed potatoes in thin, flattened pile, leaving large hole in the center. Carefully, place a few pieces of rib meat in center of potatoes, along with few pieces of carrot and parsnip. Finally, spoon gravy over top of meat, vegetables, and potatoes. Now sit and enjoy.... time well spent to eat this delicious meal!!