Prepare the Garlic Confit: In a small saucepan, combine the peeled garlic cloves and olive oil. Add the sprig of rosemary and a pinch of salt. Heat over low heat and let simmer gently for about 45 minutes, or until the garlic is soft and tender. Stir occasionally. Remove from heat and let cool. Strain the oil and set aside.

Make the Red Currant & Balsamic Glaze: In a small saucepan, combine the red currants, balsamic vinegar, honey, and thyme. Season with salt and pepper. Cook over medium heat until the mixture thickens and reduces by half, about 10-15 minutes. Stir occasionally. Remove from heat and set aside.

Braised Ribeye: Season both sides of the ribeye steaks with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the steaks for 3-4 minutes on each side until browned. Add the fresh rosemary and beef broth to the skillet. Reduce heat to low, cover, and braise for about 20-25 minutes, or until the steaks reach your desired level of doneness. Remove from heat and let rest for a few minutes before slicing.

Prepare the Velvety Parsnip Gravy: In a pot, boil the chopped parsnips in salted water until tender, about 15 minutes. Drain and return to the pot. Add butter and beef broth to the parsnips. Use an immersion blender to puree until smooth. Stir in heavy cream and season with salt and pepper to taste. Heat gently before serving.

To Serve: Slice the ribeye steaks and plate them. Drizzle with the red currant and balsamic glaze, and serve alongside a generous portion of velvety parsnip gravy. Garnish with additional fresh herbs if desired.