Text 6147, 96 rader
Skriven 2011-01-23 05:23:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 605
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zinfandel-Braised Beef Short Ribs w/Rosemary-Parsnip Mash
 Categories: Beef, Wine, Vegetables
      Yield: 7 servings
 
MMMMM----------------------------RIBS---------------------------------
      3 tb Room-temp butter; divided
      4 lb (3"-4" long) meaty beef
           - short ribs
           Coarse kosher salt
  2 1/2 c  Chopped red onions
      2 c  1/2" cubes peeled parsnips
      6 cl Garlic; chopped
      2 tb Chopped fresh rosemary
    750 ml Bottle Zinfandel
      2 c  Beef broth
      1 tb All purpose flour

MMMMM--------------------------POTATOES-------------------------------
      3 tb Room-temp butter; divided
      3 lb Russet potatoes; peeled, in
           - 1" cubes
      1 lb Large parsnips; peeled, in
           - 3/4" cubes
      1 c  Whole milk
      6 tb Butter
      1 tb Chopped fresh rosemary
 
  Ask any butcher: Humble cuts are hot. They're full of flavor and far
  less expensive than prime cuts. Of the humble cuts, short ribs are
  one of our favorites. They’re meaty and fatty (in the best possible
  way) and still on the bone, which adds delicious depth of flavor. And
  who says you have to throw all the veggies into the stew? Here, we
  toss some parsnips into the pot and serve a great potato-parsnip mash
  on the side.
  
  For ribs: Preheat oven to 325øF. Melt 1 tablespoon butter in heavy
  large oven-proof pot over med-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; sauté until beginning to color, about 6
  minutes. Mix in garlic, then rosemary. Add wine and broth; bring to
  boil, scraping up browned bits.
  
  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.
  
  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 topot; spoon gravy over.
  
  DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then
  cover and keep chilled. Rewarm over low heat before serving.
  
  For potatoes: Cook potatoes and parsnips in large pot of boiling
  salted water untiltender, about 15 minutes.
  
  Meanwhile, bring milk, butter, and rosemary to simmer in small
  saucepan.
  
  Drain potato mixture and return to pot. Stir briefly over medium heat
  to evaporateexcess moisture. Add milk mixture and mashwell. Season
  with salt and pepper.
  
  Transfer short ribs and gravy to large shallow serving bowl. Serve
  short ribs with mashed potatoes.
  
  by Jeanne Thiel Kelley
  
  Bon Appétit | May 2009
  
  Yield: Makes 6 to 8 servings
  
  MM Format by Dave Drum - 23 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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