Zinfandel-Braised Beef Short Ribs

• 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

1. Preheat oven to 325 deg F. Melt 1 tbl butter in heavy large ovenproof pot over medium-high heat.
2. 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.
3. Add 1 tbl butter to pot (I did not as my ribs exuded enough fat). Add onions and saute until brown, about 6 minutes.
4. Add parsnips and saute until they begin to color, about 6 minutes.
5. Add garlic and then the rosemary.
6. Add wine and broth and bring to a boil, scraping up the browned bits from the bottom of the pot.
7. Return the ribs and any accumulated juices to the pot in a single layer. Bring to a simmer, cover, and place in oven.
8. Braise until the ribs are very tender, about 2 1/2 hours.
9. Using tongs, remove ribs to a serving bowl and keep warm.
10. Skim fat from the gravy, and boil until it starts to thicken, about 10 minutes.
11. 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.
12. Season with salt and pepper. Cover ribs with gravy.
13. Note: This can be made up to two days ahead. Rewarm over low heat before serving.

butter, beef short ribs, coarse kosher salt, fresh ground black pepper, red onions, garlic, fresh rosemary, zinfandel, beef broth, flour

Taken from www.food.com/recipe/zinfandel-braised-beef-short-ribs-369514 (may not work)