Braised Short Ribs with Parsnip Mashed Potatoes

A featured Wine Club recipe for Spring Street Winery.
Braised Short Ribs with Parsnip Mashed Potatoes


A beautiful recipe with comforting flavors of slow-cooked short ribs! Make sure to pour yourself a glass of Cabernet Sauvignon from your recent wine club delivery!

Yield: 2-4
Prep Time: 35 Minutes
Cook Time: 90 Minutes


For the Ribs:
• 6 -12 short (3 – 6 lbs) ribs which should be 8-10” long with ample meat on the bone and excess fat trimmed
• extra virgin olive oil
• 1-2 tsp Oregano
• 1-2 tsp Thyme
• 1-2 tsp Rosemary
• 1-2 tsp Marjoram
• 2-3 tsp salt & pepper

For the Vegetables:
• 2½ cups chopped onions
• 1¾ cups chopped celery
• 1¾ cups chopped carrots
• 4 tablespoons of chopped garlic
• 1½ teaspoons black pepper
• ½-¾ teaspoons sea salt
• 2-3 teaspoons fresh (or dried) herbs. Use same mixture as for the ribs.
• ½ - 1 cup of 2017 Spring Street Cabernet Sauvignon, Paso Robles Oregano, Thyme, Rosemary and Marjoram
• 2 cups of Beef Stock
• Place in 3 – 5 Bay leaves

For the Parsnip Mashed Potatoes:
• 6 large Yellow Potatoes
• 6 long parsnips 
• ½ cup of heavy cream
• 2 sticks of butter


For the Ribs & Vegetables:

Preheat Oven to 325-350˚F

Pat the ribs with extra virgin olive oil and season with sea salt and cracked pepper, making sure to cover all sides of the ribs (approximately 2-3 teaspoons of salt and pepper) and chopped herbs 1 – 2 teaspoons each (Oregano, Thyme, Rosemary and Marjoram).

Brown the short ribs on all sides until golden brown by starting meat side down into the Dutch Oven or large covered crock such as a Crueset.

Mix together the chopped vegetables and arrange into the pan/Dutch oven with ribs.
Combine some of the meat drippings from the ribs, including some fat, with the added vegetables.

Slow cook for 1.5 to 2 hours, spooning over the liquid and drippings over the short ribs to maintain moisture.

The finished meat should easily break off the bone with a fork and be very tender and flavorful to the taste. Serve atop your parsnip mashed potatoes and pour the vegetables over the top of the ribs or around the mashed potatoes.

For the Parsnip Mashed Potatoes:

Peel both the parsnips and potatoes.

Boil them together until a fork shows no starch when punctured. After they are cooked remove from boiled water.

Put potatoes in a bowl and mash with a potato ricer by hand and add butter, cream and salt.

De-vein the Parsnips by removing stringy core and use the potato ricer to mash into the potatoes making sure to remove any veiny particles.

Mash and mix completely together and serve hot.
Put parsnip mashed potatoes in a bowl with the short rib(s) on top and garnish with the vegetables and stock.

Recipe provided by Spring Street Winery.