RIBS 3 tablespoons room-temperature butter, divided 3- to 4-inch-long meaty beef short ribs (about 4 pounds) Coarse salt 2 1/2 cups chopped red onions 2 cups 1/2-inch cubes peeled parsnips 6 garlic cloves, chopped 2 tablespoons chopped fresh rosemary 1 750-ml bottle Zinfandel
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