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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
Ingredients
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
Instructions
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!
Nutrition information is automatically calculated, so should only be used as an approximation.
Soooooo yummy and rich! Really good but my sauce was a little fatty and wasn’t sure how best to skim some of the fat off. Also I struggled in how to shred the beef ribs. It seemed like each one had a fatty strip but I would love a tutorial on how to shred them once cooked.
I make these a day or two ahead. Put the pot with the cooked ribs in the refrigerator overnight. Or 3-4 hours if time is an issue, the fat hardens on top, then I use gloved hands or a big spoon and take the fat off, then with the gloved hands still on, pick up each piece of meat and throw away any obvious fat pieces…. Putting the good meat in a bowl until I make the sauce.
What size of Dutch oven should I use to double this recipe?
fun to make and a real crowd pleaser -everybody’s plate was empty! I put a bed of chopped kale on the plate first to add color – then the puree – then the meat – and just a little curly parsley on fresh grilled scallops for “surf and turf”!
Made this for a friends birthday and it was a hit! This was easy to make and an impressive dish to serve. Everyone loved it! The parsnip puree adds the perfect touch.
Are you supposed to drain the mashed potatoes before adding the coconut milk?
No, undrained 🙂
Is 2 TBS tapioca flour enough to coat each short rib? Sooo looking forward to making this one, thank you!
yes it worked for me! but if you get in a pickle and need a bit more– you can easily add another tbsp.
Maybe a silly question, but does the alcohol cook off like it would in a skillet? This looks amazing but just want to make sure it is safe for my one year old. Thanks!
Yes! You won’t taste wine/alcohol, just a deep flavor.
Do you think I can safely double this recipe and still fit it all in one Medium Dutch Oven? I have about 8 people coming and I’m drooling over this recipe already! Maybe a Slow Cooker (or Inst set to slow cook)? If so….how long do you think it would need to cook, assuming on Low?
Thanks!!
Another question! Could this be made in advance? If so, any reheating tips?
Yes! you could just let cool completlely in the dutch oven, refrigerate and then reheat on the stovetop over medium heat until hot and tender again, prob 20-30 mins.
Does the cook time change if I am doubling this recipe? Thank you!!
I think you’ll be fine with same cook time.
If I don’t have a dutch oven or oven safe pot, do you think this can be cooked in an instant pot or crock pot?
yes! I think that a slow cooker would work!
Could this be done in a crockpot?
For a slow cooker I’d recommend low 6-8 hours, it’s how I’ve made other short ribs in the past. Low and slow helps guarantee that fall of the bone consistency Alex tells us about in this recipe.