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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.
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.