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Red Wine Braised Short Rib with Parsnip Potato Mash

Red Wine Braised Short Rib
Serves: 4 People
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4.75 from 4 votes
Prep Time25 mins
Cook Time2 hrs
Total Time2 hrs 25 mins

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!