• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • About
  • Cookbook
  • Shop
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbook
    • Shop
    • Recipe Index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Dinner Recipes

    Wine Braised Beef Short Ribs with Parsnip Mash

    Published: Jan 20, 2018 · Modified: Feb 4, 2023 by Samantha Ferraro · This post may contain affiliate links · 4 Comments

    Jump to Recipe

    Wine Braised Beef Short Ribs become incredibly tender and full of flavors from red wine, beef broth and fresh herbs. Serve the braised short ribs over creamy parsnip mash for a truly unforgettable meal.

    Classic Wine Braised Beef Short Ribs become incredibly tender and full of flavors from red wine, beef broth and fresh herbs. Serve with mashed parsnips for a truly delectable dinner.

    I am so excited to share this recipe. Braised beef short ribs are incredibly easy to prepare, not that expensive (especially since Whole Foods had them on sale recently), all made with ingredients you have in your fridge and yet, creates the most luxurious, deep succulent meal.

    This is in continuation of my New Years goal, going back to basics. Meals that we eat on the regular in this house. Good quality ingredients and big on flavor is all you need.

    Classic Wine Braised Beef Short Ribs become incredibly tender and full of flavors from red wine, beef broth and fresh herbs. Serve with mashed parsnips for a truly delectable dinner.

    Truth be told, we are complete homebodies. Call me snobby (it's OK..I have thick skin), but we don't go out to dinner much because we feel like we can make something just as good, if not even better at home.  And honestly, braised beef short ribs taste way better in comfortable yoga pants, with Goodfellas playing in the background as you sip red wine and prep.

    Now back to the recipe. The ingredients are incredibly simple and I didn't go overboard on extra spices or flavors. The combination of red wine, fresh herbs, some more aromatics and the beef create a gorgeous layered dish. Short ribs itself, are a flavor packed cut and once cooked down and get past the chewy stage, become incredibly fork tender and literally melt in your mouth. So take the time to go low and slow. Don't rush the cooking and let the braise do all the work. There is a lot of fat that renders off, so take the time to skim the fat from the sauce so there is no extra coating, so to speak.

    short ribs, dinner, braise, beef, meat, red wine, parsnip

    Wine Braised Beef Short Ribs with Parsnip Mash

    Samantha Ferraro

    LittleFerraroKitchen.com

    Wine Braised Beef Short Ribs become incredibly tender and full of flavors from red wine, beef broth and fresh herbs. Serve the braised short ribs over creamy parsnip mash for a truly unforgettable meal.
    3.62 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 2 hrs 30 mins
    Total Time 2 hrs 45 mins
    Course Dinner, Main
    Servings 4 servings
    Calories 714 kcal

    Ingredients
     
     

    Short Ribs

    • Grapeseed oil for drizzling
    • 2 pounds bone-in short ribs
    • 1 cup flour
    • 1 teaspoon salt
    • Ground pepper
    • 1 shallot chopped finely
    • 3 carrots peeled and chopped
    • 2 celery stalks chopped
    • 3 garlic clove chopped finely
    • 1 tablespoon tomato paste
    • 1 ½ cup red wine
    • 2 cups beef stock may need more if sauce reduces too much
    • 2 bay leaves
    • 3-4 sprigs of fresh thyme
    • 2-3 sprigs fresh rosemary

    Parsnip Mash

    • 2 parsnips peeled and roughly chopped
    • 1 Yukon gold potato roughly chopped
    • ¼ cup Greek yogurt or sour cream
    • Freshly grated Parmesan
    • Salt and pepper to taste

    Instructions
     

    • Begin by heating a wide dutch oven over medium-high heat and drizzling with enough grapeseed oil to lightly coat the bottom of the pan and pre-heat oven to 350 degrees Fahrenheit.
    • Season short ribs with salt and pepper on both sides and lightly coat the short ribs with flour on all sides, dusting off any excess.
    • Sear the short ribs in the hot skillet on each side for about 2 minutes until outside is browned and lightly charred with a good caramelized. Once all short ribs are done, remove from pan and reserve to a plate. If there is any excess fat, turn off your heat and carefully pour out residual fat into another bowl to discard.
    • In the same pan over medium-high heat, add chopped shallot and saute for 2-3 minutes until they begin to soften. You may need to add a bit more grapeseed oil if the pan is too dry. Then add the chopped carrot and celery and continue cooking for another 2-3 minutes.
    • Add in the chopped garlic and tomato paste and saute for another minute, until the tomato paste is distributed and garlic is tender but not burnt.
    • Pour in the red wine and allow to reduce for a minute, using a wooden spoon to scrape the bits off the pan. Then pour in the stock and nestle the short ribs into the liquid with any leftover meat juices. Season everything with a good sprinkling of salt and pepper and throw in the bay leaves, thyme and oregano.
    • Cove the pot and place in the oven for about 2 ½ hours. At the 2 hour mark, check the meat for fork tenderness. If it's still a bit too stiff, cook for another 20-30 minutes.
    • Once the short ribs are done, remove from oven and allow to cool for a few minutes. There will be a lot of fat that has rendered, so you can do 1 of 2 things. Either use a spoon and skim the fat that floats to the top. You can tell the difference by the look and color, it will be more clear and slippery. Or, you can remove the meat and vegetables and pour the sauce in a bowl and chill, which will lead the fat to solidify at the top, remove fat and afterwards warm everything together.
    • To make the parsnip mash, add chopped parsnips and potato to a pot of water and boil until both are very tender. Drain and place back in the pot with Greek yogurt (or sour cream, a good grating of Parmesan and salt and pepper. Mash everything together and taste for seasoning and adjust as preferred.

    Nutrition

    Calories: 714kcalCarbohydrates: 57gProtein: 41gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 111mgSodium: 1152mgPotassium: 1085mgFiber: 7gSugar: 9gVitamin A: 7846IUVitamin C: 28mgCalcium: 263mgIron: 8mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!
    Classic Wine Braised Beef Short Ribs become incredibly tender and full of flavors from red wine, beef broth and fresh herbs. Serve with mashed parsnips for a truly delectable dinner.

    More Dinner Recipes

    • Turkish pide with two different fillings of cheese and another with spiced ground beef, peppers and tomatoes.
      Turkish Pide (Turkish Pizza) with 2 Different Fillings
    • Fasulye is Turkish green bean stew with cubed meat.
      Fasulye (Turkish Green Bean Stew with Meat)
    • Kalbi ribs served with rice, kimchi and fried egg.
      Kalbi Ribs with Kimchi (Korean Beef Short Ribs)
    • Creamy chicken tikka masala recipe in a creamy spiced coconut and tomato sauce.
      Chicken Tikka Masala

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. Melissa Griffiths says

      January 22, 2018 at 5:45 pm

      5 stars
      I also feel like I can make food better than most restaurants but sometimes I just don't want to, you know? Laziness wins the day sometimes! But these short ribs look delicious and totally doable. Love it!

      Reply
      • Samantha says

        January 24, 2018 at 10:26 am

        Thanks so much Melissa! haha this is definitely a delicious lazy lol

        Reply
    2. Karly says

      January 22, 2018 at 6:50 pm

      5 stars
      Hoooly yum. This looks BEYOND amazing- simple ingredients that create incredible flavors! Need to try!

      Reply
      • Samantha says

        January 24, 2018 at 10:23 am

        Thanks so much Karly!! Yes simple can be so full of flavor!!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Flavorful Salad Recipes

    • Pearled couscous with colorful roasted vegetables.
      Israeli Couscous Salad with Roasted Vegetables
    • Kale salad with roasted beets and citrus with orange segments off to the side.
      Winter Kale Salad with Radicchio and Roasted Beets
    • Serve the kale cranberry salad on a platter with crumbled feta cheese and apples.
      Kale Salad with Cranberries, Apples and Feta
    • Parmesan Shaved Brussels Sprouts Salad with Pistachios
      Parmesan Brussels Sprouts Salad with Pistachios

    Order My Cookbook!

    Buy This Book Online
    Buy from Amazon
    Buy from Amazon Kindle
    Buy from Barnes and Noble
    Buy from IndieBound
    The Weeknight Mediterranean Kitchen
    Buy now!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved