3 tablespoons margarine, divided
8 3-4 inch long meaty beef short ribs or flanken (about 4 pounds)
Kosher salt and pepper
2 /2 cups chopped red onions
2 cups ½ inch cubes peeled parsnips
6 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1 750 ml bottle Zinfandel or other red wine
2 cups beef broth
1 tablespoon all purpose flour
3 pounds Idaho potatoes, peeled, cut into 1 inch cubes
1 pound large parsnips, peeled, and cut into ¾ inch cubes
1 cup pareve milk or soy ilk
6 tablespoons margarine
1 tablespoon chopped fresh rosemary
Preheat the oven to 325 degrees. Melt 1 tablespoon margarine in large ovenproof pot over medium heat. Sprinkle ribs with salt and pepper. Add to the pot in a single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to a large bowl. Add 1 tablespoon margarine to the pot. Add onions and sauté until brown about 6 minutes. Add parsnips and cook about 6 minutes. Mix in garlic, then rosemary. Add wine and broth and bring to a boil.
Return ribs and any juices to pot trying to arrange in a single layer. Bring to a simmer and cover and place in the oven. Braise until ribs are very tender about 2 ½ hours.
Using tongs, transfer ribs to a clean bowl. Remove fat from pan juices. Boil juices until just beginning to thicken about 10 minutes. Mix 1 tablespoon margarine and flour in small bowl to smooth paste. Whisk into juices in pot and simmer until thickened enough to coast a spoon about 5 more minutes. Season gravy with salt and pepper. Return ribs to pot and serve with gravy.
Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.
In a separate pot, bring pareve milk, margarine and rosemary to simmer.
Drain potato mixture and return them to the pot. Stir briefly over medium heat to remove excess moisture. Add pareve milk mixture and mash well. Season to tste with salt and pepper. Serve with the short ribs.