Looking for an impressive, unexpected holiday main to serve family and friends? This Red Wine Braised Short Ribs with Parsnip-Potato Mash is a showstopping special-occasion meal that’s perfect for the holiday season. Rich, slow-braised short ribs simmered in red wine and a deeply flavored sauce are served over a creamy, slightly sweet parsnip-potato mash. It’s comforting, elegant, and designed to feed a crowd while delivering maximum flavor.
The red wine is the backbone of the braise: it tenderizes the meat and builds a glossy, savory sauce. Choose a full-bodied red—Cabernet Sauvignon is my preference—but a good Pinot Noir or Merlot will also work well. While the short ribs simmer in the oven, the parsnip-potato mash comes together quickly and adds a bright, buttery counterpoint that complements the braised meat.
Ingredients
- Bone-in beef short ribs (about 3 pounds)
- Kosher salt
- Freshly ground black pepper
- Tapioca flour (or all-purpose flour)
- Olive oil
- Pancetta, diced
- Yellow onion, finely diced
- Carrots, finely diced
- Celery, finely diced
- Garlic, minced
- Smoked paprika
- Cayenne pepper
- Dijon mustard
- Tomato paste
- Red wine (about 2 cups; Cabernet Sauvignon recommended)
- Beef broth (about 2 cups)
- Fresh rosemary
- Fresh thyme
- Kitchen twine
- Bay leaf
- Vegetable broth (for the mash)
- Parsnips
- Russet potato
- Unsweetened coconut milk
Step-by-step
Step one: Preheat the oven
Preheat the oven to 325°F (160°C).
Step two: Prep the short ribs
Season all sides of the short ribs with 1 teaspoon kosher salt and freshly ground black pepper. Place the tapioca (or all-purpose) flour in a shallow bowl and dredge each short rib, shaking off any excess flour.
Step three: Brown the short ribs
Heat the olive oil in a medium Dutch oven or a heavy, oven-safe pot over medium-high heat. Working in batches to avoid overcrowding, brown the short ribs on all sides until golden, about 2 minutes per side. Transfer the browned ribs to a plate. When all ribs are browned, drain off excess fat and wipe the pan clean if needed.
Step four: Cook the pancetta
Reduce heat to medium and add the diced pancetta. Cook, stirring occasionally, until the pancetta begins to crisp, about 2 minutes.
Step five: Sauté the vegetables and spices
Add the onion, carrot, celery, minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Sauté until the vegetables are softened, about 3 minutes. Stir in the smoked paprika, cayenne, Dijon mustard, and tomato paste, cooking briefly to bring out the tomato’s sweetness.
Step six: Finish the sauce
Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Nestle the browned short ribs back into the sauce. Tie the rosemary and thyme sprigs together with kitchen twine and add them to the pot with the bay leaf. Bring the mixture to a gentle simmer on the stovetop.
Step seven: Bake the short ribs
Cover the Dutch oven and transfer it to the preheated oven. Braise for about 2 hours, or until the short ribs are fall-apart tender and the sauce is rich and reduced. Remove the herb bundle and bay leaf before serving.
Step eight: Cook the parsnips and potatoes
About 25 minutes before the ribs are done, start the mash. In a large pot, bring the vegetable broth to a boil. Add the peeled and cubed parsnips, peeled and cubed russet potato, smashed garlic cloves, and 1 teaspoon kosher salt. Reduce heat to a simmer, cover, and cook until the vegetables are fork-tender, 15–20 minutes.
Step nine: Mash the parsnip and potato
Drain the vegetables, then return them to the pot. Add the unsweetened coconut milk and 1/2 teaspoon freshly ground black pepper, adjusting salt to taste. Mash until smooth and creamy—use a potato masher for a rustic texture or a ricer for an ultra-silky finish.
Step ten: Finish and serve
Plate a generous scoop of parsnip-potato mash and top with a short rib. Spoon the braising sauce over the meat and around the plate. Garnish with a fresh herb sprig if you like, and serve immediately. This dish pairs beautifully with roasted vegetables, a simple green salad, or buttery glazed carrots.
Recipe FAQs
Can I substitute the wine if I don’t have Cabernet?
Yes. Pinot Noir or Merlot are good alternatives and will produce a delicious braise.
Can I make this meal in advance?
Absolutely. Store the short ribs and sauce separately from the parsnip-potato mash to preserve texture. Cool completely, then refrigerate in airtight containers for up to 3 days. Reheat both components separately on the stovetop over medium heat until warmed through, about 20 minutes, and the meat is tender.
Nutrition (per serving)
Calories: 933 kcal • Carbohydrates: 54 g • Protein: 55 g • Fat: 46 g • Saturated Fat: 20 g • Sodium: 3055 mg • Fiber: 9 g
Nutrition information is an approximation and will vary depending on exact ingredients and portion sizes.
Serving Notes & Tips
- If you prefer a slightly thicker sauce, skim off excess fat after braising, then simmer the sauce on the stovetop until reduced to your desired consistency.
- For richer flavor, braise the short ribs a day ahead—flavors deepen overnight. Gently reheat the ribs in the sauce before serving.
- To make this dish gluten-free, use tapioca flour as listed and confirm your broth and tomato paste are gluten-free.