Preheat oven to 325°F (160°C).

Melt 1 tablespoon of butter in a heavy, large ovenproof pot over medium-high heat.

Sprinkle beef short ribs with coarse kosher salt and fresh ground black pepper.

Add short ribs to the pot in a single layer without crowding (do in batches if needed).

Brown the short ribs on all sides and then remove to a bowl.

Add 1 tablespoon of butter to the pot (if needed, depending on fat rendered from ribs).

Add chopped red onions and sauté until browned, about 6 minutes.

Add cubed parsnips and sauté until they begin to color, about 6 minutes.

Add chopped garlic and chopped fresh rosemary.

Add Zinfandel wine and low sodium beef broth to the pot and bring to a boil, scraping up any browned bits from the bottom.

Return the short ribs and any accumulated juices to the pot in a single layer.

Bring to a simmer, then cover the pot and place in the preheated oven.

Braise in the oven until the ribs are very tender, about 2 1/2 hours.

Remove short ribs from the pot using tongs and place in a serving bowl to keep warm.

Skim the fat from the gravy (braising liquid).

Boil the gravy until it starts to thicken, about 10 minutes.

In a separate small bowl, mix together 1 tablespoon of butter with all-purpose flour to create a beurre manié.

Add the butter and flour mixture to the gravy in small bits, whisking continuously until incorporated.

Continue to cook the gravy until it is thick enough to coat the back of a spoon, about 5 minutes longer.

Season the gravy with salt and pepper to taste.

Cover the short ribs with the thickened gravy.

Serve immediately, or prepare ahead of time and rewarm over low heat before serving.