Name: Five-Spice Short Ribs With Carrot-Parsnip Purée
Cook time: 40 minutes
Total time: 3 1/2 hours
Yield: Serves 4
Ingredients: 4 pounds English cut beef short ribs (about twelve 3-inch pieces); 2 1/2 teaspoons kosher salt, divided, plus more for boiling; 1 1/4 teaspoons freshly ground black pepper; 4 medium carrots, divided (about 3/4 pound); 4 medium parsnips, divided (about 3/4 pound); 1 1/2 tablespoons all-purpose flour; 1 tablespoon high-heat vegetable oil, such as grapeseed; 1 tablespoon tomato paste; 1 1/2 tablespoons Chinese five-spice powder; 1 750-ml bottle dry red wine; 4 cups low-sodium beef broth; 1 small onion, cut into wedges; 5 garlic cloves, peeled; 1/4 cup cilantro leaves, stems reserved; 2 dried bay leaves; 1/2 cup whole milk; 2 tablespoons unsalted butter; 1/2 teaspoon ground nutmeg; a large Dutch oven or oven-safe pot with lid

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Photo by Gieves Anderson, food styling by Anna Hampton

Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable mash.

Recipe notes

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Recipe notes

Our 20 Best Short Rib Recipes

What to Cook With Epicurious Cabernet Sauvignon

How to Eat More Vegetables in 2016

This Weekend: Winter Classics With a Twist

These Tender Beef Short Ribs Will Help You Survive Winter