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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. butter (room-temperature, divided)
- 8 beef short ribs (3- to 4-inch-long meaty, about 5 pounds)
- coarse kosher salt (or sea salt)
- pepper
- 1 1/2 cups red onions (chopped)
- 1 1/2 cups parsnips (cubes peeled, or carrots)
- 6 garlic cloves (chopped)
- 3 Tbsp. fresh rosemary (chopped)
- 375 mL zinfandel
- 2 cups beef broth (low-salt)
- 1 Tbsp. all purpose flour
- vegetable cooking spray
- 1 cup milk
- 1 1/3 cups half-and-half (divided)
- 2 Tbsp. butter (divided)
- 1/3 cup polenta (coarse, or corn grits)
- kosher salt
- freshly ground black pepper
- 1/2 cup grated Parmesan
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