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Zinfandel-Braised Beef Short Ribs with Rosemary-Rutabaga Mashed Potatoes


Absolutely the most tender slow-roasted beef we’ve ever had. Rutabaga and rosemary add some character to the mashed russets. For the ribs:

2 Tbsp. butter

8 beef short ribs, cut into 3" pieces (4 lbs.)

2 1/2 cups chopped red onions

3 cloves garlic, minced

3 Tbsp. fresh rosemary, chopped

1 - 750 ml bottle Zinfandel

2 cups beef bone broth

1 Tbsp. flour


Preheat oven to 325 degrees.

Melt 1 Tbsp. butter in a large Dutch oven over medium-high heat.

Add ribs in a single layer and brown on all sides.

Remove ribs to a bowl.

Add 1 Tbsp. butter to the pot. Brown onions for about 5 minutes.

Mix in garlic and rosemary.

Add the wine and stir, scraping up browned bits.

Return ribs to the pot, in a single layer.

Cover and place in the oven. Braise for 2 1/2 hours.


For the gravy:

Remove from oven and place ribs in a bowl. Cover to keep warm.

Pour juices into a gravy separator to remove fat. (Or spoon fat off the top of the juices with a spoon.)

Place pan juices back in Dutch oven, heat on stovetop over medium-high heat.

Mix 2 Tbsp. flour with 1/4 warm water and add to the pan juices.

Whisk while simmering for about 5 minutes.


For the potatoes:

1 large rutabaga, peeled and cut into chunks

3 lbs. russet potatoes, peeled and cut into chunks

6 Tbsp. butter

1 cup milk

2 Tbsp. fresh rosemary, chopped


Boil rutabaga and potatoes until tender, about 20 minutes.

Meanwhile, warm the butter, milk and rosemary in a small saucepan.

Drain potato mixture. Return to pan, add milk mixture and mash.

Serve with ribs and gravy.

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