1. Preheat oven to 325 deg F. Melt 1 tbl butter in heavy large ovenproof pot over medium-high heat. 2. Sprinkle ribs with coarse salt and pepper, and add to pot in single-layer without crowding. (Do in batches, if necessary). When browned on all sides, remove to bowl. 3. Add 1 tbl butter to pot (I did not as my ribs exuded enough fat). Add onions and saute until brown, about 6 minutes. 4. Add parsnips and saute until they begin to color, about 6 minutes. 5. Add garlic and then the rosemary. 6. Add wine and broth and bring to a boil, scraping up the browned bits from the bottom of the pot. 7. Return the ribs and any accumulated juices to the pot in a single layer. Bring to a simmer, cover, and place in oven. 8. Braise until the ribs are very tender, about 2 1/2 hours. 9. Using tongs, remove ribs to a serving bowl and keep warm. 10. Skim fat from the gravy, and boil until it starts to thicken, about 10 minutes. 11. In the meantime, mix together 1 tbl butter with the flour. Adding it in bits, whisk this into the gravy and continue to cook until it's thick enough to coat a spoon, about 5 minutes longer. 12. Season with salt and pepper. Cover ribs with gravy. 13. Note: This can be made up to two days ahead. Rewarm over low heat before serving. ---------------------------------------------------------------------------
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