Red Wine Braised Short Ribs with Parsnip-Potato Mash
View original ↗
The Defined Dish · by Alex★ 4.8 (18)

Red Wine Braised Short Ribs with Parsnip-Potato Mash

NUTRITION · PER SERVING145M COOK
CAL 59%·PRO 100%
CARBS 54G19% OF CAL
11G FIBER12G SUGAR31G OTHER
FAT 62G47% OF CAL
26G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Beef short ribs braised low and slow in red wine until fall-apart tender, served with creamy parsnip-potato mash. A restaurant-quality braise.

mainamericanroastbeefdairy freegluten free
View the full recipe on The Defined Dish →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 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
PREP
25M
SODIUM
2774MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.