Red Wine Braised Short Ribs with Horseradish Mashed Parsnip and Potatoes

Ingredients(adapted from Bon Apetit)

5 pounds bone in beef short ribs

2 Tbsp olive oil

3 medium onions, chopped

3 medium carrots, chopped

2 celery stalks, chopped

3 Tbsp flour

2 Tbsp tomato paste

1 bottle dry red wine

2 Tbsp parsley

2 Tbsp thyme

1 Tbsp oregano

a healthy pinch of rosemary

2 bay leaves

1 head of garlic halve crosswise

4 cups beef stock

Brown the ribs in the oil over med-high heat in dutch oven(or pan if you want to do this in the crockpot).  Remove ribs from pot and add the onions, carrots, and celery, cook till onions brown slightly then add the tomato paste and flour stiring continuosly till combined.  Add wine and ribs back to pot and simmer till wine is reduced by half, about 25 minutes.  Add in the rest of the ingredients and bring to a boil again.  Put a lid on and transfer to the oven(350) for 2-2.5 hours, till the meat is falling off the bone. The garlc is really one full head and I just sliced it in a cross but not all the way through, removing any paper that may by loose.  There will be grease on top so you will want to remove that before spooning the meat and yummy sauce on plates.

Horseradish Mashed Parsnip Potatoes

1 Lb of parsnips, peeled and sliced

1 Lb potatoes, peeled and sliced

2-3 Tbsp horseradish 

2 Tbsp butter

1/4 cup milk

Steam potatoes and parsnips until tender, parsnips take a bit longer so you will want those on the bottom of the steamer.

Hit them with the immersion blender to mash and be sure to salt and pepper them.  I am not a big fan of mashed potatoes but with the parsnip and horseradish, oh and the rib yumminess they are very good.

I also served this with roasted green beans and mushrooms but you cant really see them in the leftovers picture(I forgot to take a picture before I served this...and it might have been a bit blurry:)