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A top-down look of a finished plate of Red Wine Braised Short Rib and Parsnip Potato Mash on a pink countertop with a fork.
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4.84 from 18 votes

Red Wine Braised Short Ribs with Parsnip-Potato Mash

Prep Time25 minutes
Cook Time2 hours
Total Time2 hours 25 minutes
Servings: 4
Author: Alex Snodgrass

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

Calories: 933kcal | Carbohydrates: 54g | Protein: 55g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 156mg | Sodium: 3055mg | Potassium: 2004mg | Fiber: 9g | Sugar: 12g | Vitamin A: 4687IU | Vitamin C: 33mg | Calcium: 126mg | Iron: 8mg