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#Short Ribs w/Carrot-Parsnips

Ingredients

• 4 pounds short ribs
• 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 or (2 cups broth and 1/3 cup sauce espanole)
• 1 small onion, cut into wedges
• 5 garlic cloves, peeled
• 1 1/2 tsp sugar
• 1/4 cup cilantro leaves, stems reserved and tied together for easy removal
• 2 dried bay leaves
• PARSNIP/CARROTS
• 1/2 cup whole milk
• 2 tablespoons unsalted butter
• 1/4 teaspoon ground nutmeg
• a large Dutch oven or oven-safe pot with lid or slow cooker

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