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

INGREDIENTS

• 2 cups 1/2-inch cubes peeled parsnips
• 2 tablespoons chopped fresh rosemary
• 3 pounds russet potatoes, peeled, cut into 1-inch cubes
• 3 tablespoons room-temperature butter, divided
• 2 cups low-salt beef broth
• 6 garlic cloves, chopped
• 2 1/2 cups chopped red onions
• 1 tablespoon chopped fresh rosemary
• 6 tablespoons (3/4 stick) butter
• 1 tablespoon all purpose flour
• 1 cup whole milk
• 8 3-to 4-inch-long meaty beef short ribs (about 4 pounds)
• Coarse kosher salt
• 1 pound large parsnips, peeled, cut into 3/4-inch cubes
• 1 750-ml bottle Zinfandel