Here’s another great holiday dinner option — Red Wine Braised Short Rib with Parsnip Potato Mash!
The red wine is the star of this entreée as it is what helps get the short ribs so tender and brings a beautiful flavor to the sauce — and one bottle leaves about 1 glass left for you to enjoy while the short ribs bake, so be sure to grab extra for your guests.
This Red Wine Braised Short Rib with Parsnip Potato Puree will leave your guests full + impressed — a win during the holiday season!
Red Wine Braised Short Rib with Parsnip Potato Mash
For the Red Wine Short Rib:
- 2 tbsp olive oil
- 8-10 bone-in beef short ribs about 3 lb
- 2 tsp Kosher salt plus more to taste
- ½ tsp freshly ground black pepper plus more to taste
- 2 tbsp tapioca flour sub arrowroot or regular flour
- 2 oz diced pancetta
- 1 cup diced yellow onion about ½ of an onion
- ¾ cup diced carrot about 1 carrot
- ½ cup diced celery about 1 celery stalk
- 4 cloves garlic minced
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 tsp dijon mustard
- 2 tbsp tomato paste
- 2 cups Decoy Limited Cabernet Sauvignon Napa Valley
- 2 cup beef broth
- 1 sprig rosemary
- 5 sprigs thyme
- 1 bay leaf
- Kitchen twine
For the Parsnip Potato Mash:
- 2 cups vegetable broth
- 1 lb parsnips, peeled and cut into 2-inch cubes
- 1 large russet potato, peeled and cut into 2-inch cubes (approximately 11 oz.)
- 3 cloves garlic, peeled
- 1 tsp salt, more to taste
- 1/2 cup unsweetened coconut milk
- 1/2 tsp freshly cracked black pepper
Make the Red Wine Short Rib:
- Preheat the oven to 325 degrees F.
- In a medium dutch oven (or oven-safe pot), heat your olive oil over medium-high heat.
- While the oil is heating, season all sides of your short ribs with the pepper and 1 tsp of the salt salt. Next, add your flour to a shallow bowl or large plate then coat each short rib in the flour, shaking off any excess.
- In batches, as to not overcrowd the pan, brown the short ribs on all sides until golden brown, about 2 min per side. Transfer browned short ribs to plate and continue until all are browned. Set aside.
- In the same pot, add the diced pancetta and cook, tossing occasionally, until it begins to crisp. About 2 minutes.
- Next, add the onion, carrot, celery, garlic and 1 tsp of salt and a pinch of pepper. Saute until tender, about 3 minutes.
- Add the cayenne, smoked paprika, dijon and tomato paste to the veggie mixture, stir to combine.
- Next, add the red wine and beef broth and stir to combine. Nestle your short ribs back into the sauce and bring it to a simmer.
- Bundle your rosemary and thyme with the kitchen twine then and add that and the bay leaf into the pot.
- Place the top on your dutch oven then into your preheated oven until the short ribs are fall-apart tender, about 2 hours.
Make the Parsnip Puree:
- When there is about 25 minutes left on the short rib, start the parsnip puree.
- In a large pot or dutch oven, add the vegetable broth and bring to a boil. Once boiling, add the parsnips, potato, garlic and salt and reduce to a simmer.
- Cover and cook until the parsnips are fork-tender, about 15-20 minutes.
- Once tender, add the coconut milk, pepper and any additional salt to taste, then mash.
- Serve the short rib over the mash and enjoy!