SLOW COOKED ZINFANDEL SHORT RIBS WITH TRUFFLED PARSNIP PUREE AND MULTI COLORED BABY CARROTS

Short Ribs

3 tbsp extra virgin olive oil

3 lbs short ribs

2 oz fresh rosemary

1 bottle zinfandel

salt/pepper

3 shallots

1 large yellow onion

7 cloves garlic sliced

Parsnip Puree

3 lb peeled parsnips

1 c butter

1 pint heavy cream

3 cloves minced garlic

2 oz white truffle oil

Salt /pepper

1/4 c sour cream

Carrots In Tarragon Brown Butter

2 lb multi colored carrots

2 tbsp chopped fresh tarragon

4 oz butter

Preheat oven to 350 degrees. Heat oil in large pan until it is nearly smoking. Generously salt and pepper short ribs. Sear on all sides until golden brown. Remove from heat and put in baking dish with cabernet, minced onion, shallot, rosemary and garlic. Cover with foil and cook for 31/2 - 4 hrs .

Peel and then cube parsnips to half inch cubes. Boil cubed parsnip pieces until fork tender. Strain and add cream, garlic, butter and sour cream. Using Kitchen Aid paddle attachment beat to smooth consistency and finish with truffle oil and salt and pepper to taste.

Peel carrots and quickly blanch in boiling water. Melt butter and add chopped tarragon. Add carrots and bring butter to nice brown color and remove from heat. Place ribs over puree and carrots on side with remaining brown butter ladled over carrots. 

Optional: Reduce meat braising liquid with some more red wine and fresh rosemary to drizzle over short ribs.