Prepare the Garlic Confit: In a small saucepan, combine the peeled garlic cloves and olive oil. Heat over low heat until the garlic is soft and tender, about 30-40 minutes. Do not let it brown. Once cooked, stir in the chopped rosemary, maple syrup, balsamic vinegar, and season with salt and pepper. Set aside.

Braised Ribeye: Season the ribeye steaks generously with salt and pepper on both sides. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the steaks for 3-4 minutes on each side until browned. Remove the steaks from the skillet and set aside.

Add the beef broth to the skillet, scraping the bottom of the pan to deglaze. Return the steaks to the skillet, add the rosemary sprigs, and cover. Reduce the heat to low and braise for 1-1.5 hours until the steaks are tender. Baste occasionally with the pan juices.

Make the Parsnip and Brown Butter Gravy: In a medium pot, bring salted water to a boil. Add the chopped parsnips and cook until fork-tender, about 15 minutes. Drain and set aside.

In a separate saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Be careful not to burn it. Add the cooked parsnips and heavy cream to the brown butter. Blend with an immersion blender or transfer to a regular blender until smooth. Season with salt and pepper.

To Serve: Slice the braised ribeye and arrange on plates. Drizzle with the maple-balsamic garlic confit. Serve alongside the velvety parsnip and brown butter gravy, garnished with fresh parsley.