Red Wine Braised Short Ribs with Parsnip-Potato Mash

Discover Red Wine Braised Short Ribs with Parsnip-Potato Mash. Review the available recipe details and open the credited original source for the complete preparation method.

• 3 pounds bone-in beef short ribs ↔ Replace
• 2 teaspoons kosher salt, (divided, plus more to taste) ↔ Replace
• 1 teaspoon freshly ground black pepper, (divided, plus more to taste) ↔ Replace
• 1/4 cup tapioca flour ↔ Replace
• 2 tablespoons olive oil ↔ Replace
• 2 ounces diced pancetta ↔ Replace
• 1 cup finely diced yellow onion ((from about 1/2 a large onion)) ↔ Replace
• 3/4 cup finely diced carrot ((from about 1 large carrot)) ↔ Replace
• 1/2 cup finely diced celery ((from about 1 celery stalk)) ↔ Replace
• 4 cloves garlic, minced ↔ Replace
• 1/2 teaspoon smoked paprika ↔ Replace
• 1/2 teaspoon cayenne pepper ↔ Replace
• 2 teaspoons Dijon mustard ↔ Replace
• 2 tablespoons tomato paste ↔ Replace
• 2 cups red wine, (such as Cabernet Sauvignon) ↔ Replace
• 2 cups beef broth ↔ Replace
• 1 sprig fresh rosemary ↔ Replace
• 5 sprigs fresh thyme ↔ Replace
• kitchen twine ↔ Replace
• 1 bay leaf ↔ Replace
• 2 cups vegetable broth ↔ Replace
• 1 pound parsnips, (peeled and cut into 2-inch cubes) ↔ Replace
• 1 large russet potato, (peeled and cut into 2-inch cubes) ↔ Replace
• 3 cloves garlic, (peeled and smashed) ↔ Replace
• 1 teaspoon kosher salt, (plus more to taste) ↔ Replace
• 1/2 cup unsweetened coconut milk ↔ Replace
• 1/2 teaspoon freshly ground black pepper ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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