Ashley Shawna 
These mouth watering, fall off the bone short ribs are exactly what you'd wish for in a slow cooked rib. If you aren't a fan of root vegetables, serve with mashed potatoes to soak up all of the delicious sauce.
[cooked-sharing]
Preheat oven to 350°F. Season ribs with half the salt and the back pepper.
Let the ribs sit at room temperature for 30 minutes.
Rinse one carrot and one parsnip and cut into thirds - set aside.
In a large bowl, combine the short ribs with flour until evenly coated.
Heath oil In an oven-safe pot or dutch oven, over medium-high heat.
Add 3 or 4 short ribs and sear on all sides until browned, about 2 minutes.
Transfer to a plate and add the next set of short ribs. Continue until all short ribs have been seared.
Pour out the oil from the pot, leaving about 1 tablespoon at the bottom.
Add tomato paste and five-spice powder to the pot and cook for about 1 minute.
Add wine to pot, scraping up brown bits with a wooden spoon.
Bring cooking liquid to a boil, reduce to a simmer, and cook until liquid is reduced, about 10 minutes.
Add the carrot and parsnip chunks, broth, onion, garlic, cilantro stems, bay leaves, and short ribs.
Cover the short ribs in the cooking liquid thoroughly.
Bring the liquid to a simmer on the stovetop, then cover and transfer to the oven for 2 hours.
While the ribs are cooking, set a large pot of salted water on the stove top - bring to a boil.
Peel and chop the remaining carrots and parsnips.
Add the carrots and parsnips to boiling water and cook until tender, about 15 minutes.
Drain vegetables and return them to the pot.
Add milk, butter, remaining salt, and nutmeg - blend or mash to desired consistency (it can be as smooth or chunky as you like). Taste and adjust seasoning. Place a lid on the pot and reserve until ready to serve.
After 2 hours, uncover pot and continue to cook until beef is very tender, about 60 minutes.
Transfer the ribs from the cooking liquid to a plate.
Set a strainer over a large bowl, and strain cooking liquid.
Pour strained cooking liquid back into the oven safe pot, and set over medium-high heat.
Simmer until liquid is reduced by half, about 10 minutes.
Taste and adjust seasoning. Gently reheat carrot-parsnip purée.
Serve short ribs over carrot-parsnip purée, topped with its sauce and a sprinkling of cilantro.
Related Link: http://www.epicurious.com/recipes/food/views/five-spice-short-ribs-with-carrot-parsnip-puree-51255880
Ingredients
Directions
Preheat oven to 350°F. Season ribs with half the salt and the back pepper.
Let the ribs sit at room temperature for 30 minutes.
Rinse one carrot and one parsnip and cut into thirds - set aside.
In a large bowl, combine the short ribs with flour until evenly coated.
Heath oil In an oven-safe pot or dutch oven, over medium-high heat.
Add 3 or 4 short ribs and sear on all sides until browned, about 2 minutes.
Transfer to a plate and add the next set of short ribs. Continue until all short ribs have been seared.
Pour out the oil from the pot, leaving about 1 tablespoon at the bottom.
Add tomato paste and five-spice powder to the pot and cook for about 1 minute.
Add wine to pot, scraping up brown bits with a wooden spoon.
Bring cooking liquid to a boil, reduce to a simmer, and cook until liquid is reduced, about 10 minutes.
Add the carrot and parsnip chunks, broth, onion, garlic, cilantro stems, bay leaves, and short ribs.
Cover the short ribs in the cooking liquid thoroughly.
Bring the liquid to a simmer on the stovetop, then cover and transfer to the oven for 2 hours.
While the ribs are cooking, set a large pot of salted water on the stove top - bring to a boil.
Peel and chop the remaining carrots and parsnips.
Add the carrots and parsnips to boiling water and cook until tender, about 15 minutes.
Drain vegetables and return them to the pot.
Add milk, butter, remaining salt, and nutmeg - blend or mash to desired consistency (it can be as smooth or chunky as you like). Taste and adjust seasoning. Place a lid on the pot and reserve until ready to serve.
After 2 hours, uncover pot and continue to cook until beef is very tender, about 60 minutes.
Transfer the ribs from the cooking liquid to a plate.
Set a strainer over a large bowl, and strain cooking liquid.
Pour strained cooking liquid back into the oven safe pot, and set over medium-high heat.
Simmer until liquid is reduced by half, about 10 minutes.
Taste and adjust seasoning. Gently reheat carrot-parsnip purée.
Serve short ribs over carrot-parsnip purée, topped with its sauce and a sprinkling of cilantro.
