Tyler Florence's Bistro Style Short Ribs with Pureed Parsnips | La Cucina Grandinetti

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 pounds short ribs, in 1 long piece or at least in pairs
• Kosher salt and freshly ground black pepper
• 1 medium onion, chopped
• 2 carrots, chopped
• 1 large tomato, quartered
• 3 ribs celery
• 1/2 head garlic, peeled
• 1/4 bunch fresh thyme
• 1-1/2 cups dry red wine
• 2 cups low-sodium, organic beef stock
• 4 tablespoons chopped flat-leaf parsley