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Looking for an impressive and unexpected holiday main to serve to your loved ones? This Red Wine Braised Short Ribs with Parsnip-Potato Mash is the ultimate special occasion dish for the holiday season.
The red wine is the star of this entrée, as it is what helps make the short ribs so tender and brings a beautiful flavor to the sauce. You’ll have about one glass leftover for you to enjoy while the short ribs bake, so be sure to grab extra for your guests.
The parsnip potato mash is a really flavorful take on a comforting classic and paired with the tender short rib, it’s just absolutely delicious. This Red Wine Braised Short Ribs with Parsnip Potato Puree will leave your guests satisfied and impressed — a win during the holiday season!
Ingredients:
- Bone-In Beef Short Ribs
- Kosher Salt
- Freshly Ground Black Pepper
- Tapioca Flour (or all-purpose flour)
- Olive Oil
- Pancetta
- Yellow Onion
- Carrots
- Celery
- Garlic
- Smoked Paprika
- Cayenne Pepper
- Dijon Mustard
- Tomato Paste
- Red Wine (I prefer a Cabernet)
- Beef Broth
- Fresh Rosemary
- Fresh Thyme
- Kitchen Twine
- Bay Leaf
- Vegetable Broth
- Parsnips
- Russet Potato
- Unsweetened Coconut Milk
Step-by-step:
step one: preheat the oven
Preheat the oven to 325℉.
step two: prep the short ribs
Season all sides of your short ribs with 1 teaspoon salt and black pepper. Add the flour to a shallow bowl or large plate and coat each short rib in the flour, shaking off any excess.
step three: brown the short ribs
Heat the oil in a medium Dutch oven or heavy-bottomed oven-safe pot set over medium-high heat. Working in batches to avoid overcrowding, brown the short ribs on all sides until golden brown, about 2 minutes per side. Transfer the browned short ribs to a plate and continue cooking until all are browned. Set aside. Drain off the fat and wipe down the skillet.
step four: cook the pancetta
Reduce the heat to medium. Add the diced pancetta and cook, stirring occasionally, until it begins to crisp, about 2 minutes.
step five: sauté the veggies and spices
Add the onions, carrots, celery, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Sauté until tender, about 3 minutes. Add the smoked paprika, cayenne pepper, Dijon mustard, and tomato paste, stirring to combine.
step six: finish the sauce
Add the red wine and beef broth and stir to combine. Nestle your short ribs back into the sauce and bring the mixture to a simmer. Bundle your rosemary and thyme with the kitchen twine and add that and the bay leaf into the pot.
step seven: bake the short ribs
Cover the Dutch oven, transfer to the preheated oven, and cook for about 2 hours or until the short ribs are fall-apart tender.
step eight: cook the parsnips and potatoes
In a large pot or Dutch oven, bring the vegetable broth to a boil. Add the parsnips, potatoes, garlic, and salt. Reduce the heat to a simmer. Cover and cook until the vegetables are fork-tender, 15 to 20 minutes.
step nine: mash the parsnip and potato
Once tender, add the coconut milk, pepper, and salt to taste, then mash.
step ten: finish and serve!
Serve the short ribs over the parsnip and potato mash and enjoy!
Recipe FAQs:
Yes! Pinot Noir would work well here, too!
Absolutely. I’d recommend storing the short ribs, veggies, and sauce in a separate container from the parsnip-potato mash to prevent the flavors and textures from melding too much.
Be sure to let both components cool completely first, then transfer them to airtight containers and store in the fridge for up to 3 days. Reheat both in separate saucepans on the stovetop over medium heat until they’re warmed through and the meat is tender, about 20 minutes.
When you want a really special holiday dish, I hope you’ll make this Red Wine Braised Short Ribs with Parsnip-Potato Mash. Comment below and let me know what you think!
want even more cozy recipes like this one? try these!
Thyme Crusted Beef Tenderloin Au Poivre
Bottle of Wine Braised Brisket
Red Wine Braised Short Ribs with Parsnip-Potato Mash
Ingredients
For the Red Wine Short Ribs:
- 3 pounds bone-in beef short ribs
- 2 teaspoons kosher salt, divided, plus more to taste
- 1 teaspoon freshly ground black pepper, divided, plus more to taste
- 1/4 cup tapioca flour
- 2 tablespoons olive oil
- 2 ounces diced pancetta
- 1 cup finely diced yellow onion (from about 1/2 a large onion)
- 3/4 cup finely diced carrot (from about 1 large carrot)
- 1/2 cup finely diced celery (from about 1 celery stalk)
- 4 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons Dijon mustard
- 2 tablespoons tomato paste
- 2 cups red wine, such as Cabernet Sauvignon
- 2 cups beef broth
- 1 sprig fresh rosemary
- 5 sprigs fresh thyme
- kitchen twine
- 1 bay leaf
For the Parsnip-Potato Mash:
- 2 cups vegetable broth
- 1 pound parsnips, peeled and cut into 2-inch cubes
- 1 large russet potato, peeled and cut into 2-inch cubes
- 3 cloves garlic, peeled and smashed
- 1 teaspoon kosher salt, plus more to taste
- 1/2 cup unsweetened coconut milk
- 1/2 teaspoon freshly ground black pepper
Instructions
Make the Red Wine Short Ribs:
- Preheat the oven to 325℉.
- Season all sides of your short ribs with 1 teaspoon salt and black pepper. Add the flour to a shallow bowl or large plate and coat each short rib in the flour, shaking off any excess.
- Heat the oil in a medium Dutch oven or heavy-bottomed oven-safe pot set over medium-high heat. Working in batches to avoid overcrowding, brown the short ribs on all sides until golden brown, about 2 minutes per side. Transfer the browned short ribs to a plate and continue cooking until all are browned. Set aside. Drain off the fat and wipe down the skillet.
- Reduce the heat to medium. Add the diced pancetta and cook, stirring occasionally, until it begins to crisp, about 2 minutes.
- Add the onions, carrots, celery, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Sauté until tender, about 3 minutes. Add the smoked paprika, cayenne pepper, Dijon mustard, and tomato paste, stirring to combine.
- Add the red wine and beef broth and stir to combine. Nestle your short ribs back into the sauce and bring the mixture to a simmer. Bundle your rosemary and thyme with the kitchen twine and add that and the bay leaf into the pot.
- Cover the Dutch oven, transfer to the preheated oven, and cook for about 2 hours or until the short ribs are fall-apart tender.
Make the Parsnip-Potato Mash:
- When there is about 25 minutes left on the short ribs, start the parsnip puree.In a large pot or Dutch oven, bring the vegetable broth to a boil. Add the parsnips, potatoes, garlic, and salt. Reduce the heat to a simmer. Cover and cook until the vegetables are fork-tender, 15 to 20 minutes.
- Once tender, add the coconut milk, pepper, and salt to taste, then mash.
- Serve the short ribs over the parsnip-potato mash and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great flavors! Is there a way to get the sauce thicker? After two hours is was a lot of sauce and pretty soupy.
You can remove the short ribs from the pan and let the sauce reduce! I did this reccently- it takes some time. Just let simmer for 30-45 minutes, stirring occasionally, and its so good!
This was AMAZING! It’s really cold today so got these going in the afternoon and they made the house smell so good! I did cook about 45 minutes to an hour longer because the short ribs I bought were quite large and meaty (never checked it, just assumed they would need longer). And used merlot instead of cabernet because that’s what I had on hand. Served with a simple salad dressed with lemon vinaigrette and a crusty French bread. I know the potato parsnip mash counts as a carb but it’s almost criminal not to have some bread for sopping up the sauce. My dogs were in a death match stare with us the whole time we were eating since they’d been tortured all day smelling it, so of course they got a little nibble of meat and a few bites of bread soaked in sauce ;).
Probably silly question – but could one use NA wine for this and still achieve the rich flavor?
I bet that would work great!
This worked great. Beautiful flavors and textures.
We braised the ribs for 3 hours. I think 4 might be ideal.
Everything we’ve made from your three cookbooks have been outstanding. We rarely open any others.
Thoughts on prepping ahead for my husband to throw in the oven while I’m at work??