After a fabulous Friday dinner out, we stayed in on Saturday night and made Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes. Two thumbs up! And this is despite the fact I am currently down to only nine functional fingers, due to a slicing incident with the potato peeler. Fortunately, the girls jumped in and made this a true team effort.
The recipe is available at the link above, so I'm not going to type out the whole thing, due to the previously mentioned digital impairment, but here are the highlights.
We only had one big pot, so we made the potatoes first (omitting the parsnips) and whipped them with Meghan's immersion blender.
Fresh rosemary went into both the potatoes and the beef.
The short ribs get salted and peppered before they're seared in the pot.
Next we added the parsnips. (We left the parsnips out of the potatoes only because we didn't buy enough for both the stew and the mash, as prescribed in the recipe, and we didn't want to return to the supermarket.)
This one is a real keeper...just like someone else we know. Welcome to the family, Drew!