Braised Beef Short Ribs with Parsnip and Yukon Gold Mash

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Beef Short Ribs

This simple, comforting dish will satisfy even the heartiest of appetites. Serve with green salad and crusty bread.


Braised Beef Short Ribs
8 beef short ribs*
salt and pepper
2 T olive oil
2 carrots, peeled and chopped
1 lg yellow onion, chopped
2 celery stalks, chopped
6 garlic cloves, smashed
¾ c beef stock
½ c red wine
1 T tomato paste
3 bay leaves
1 t fresh thyme, chopped

Parsnip and Yukon Gold Mash
1½ lb Yukon Gold potatoes, cut into large chunks
1½ lb parsnips, peeled
and cut into large chunks
2 oz butter
1½ c half and half
½ c roasted garlic
salt to taste


Braised Beef Short Ribs
Preheat oven to 300°. Season short ribs on all sides with salt and pepper. In an oven-safe pot or Dutch oven over med-high heat, sear ribs in hot oil. Stir in tomato paste and liquids, then add all remaining ingredients and cover tightly with foil/lid. Cover, place inside oven and cook for 3 hr or until very tender. Strain cooking liquid, and reduce liquid to sauce consistency. Pour over ribs and serve immediately with Parsnip & Yukon Gold Mash.

Parsnip and Yukon Gold Mash
Boil potatoes and parsnips in lightly salted water until tender, approx. 15 min. Drain and mash with butter and garlic. Add half and half and adjust seasoning for salt. Serve immediately.