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1
Preheat the oven to 325.
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2
In a large enameled cast-iron casserole, heat the olive oil until shimmering.
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3
Season the short ribs with salt and pepper.
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4
Cook half of the ribs over moderately high heat, turning occasionally, until browned, about 10 minutes; transfer to a plate.
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5
Repeat with the remaining short ribs.
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6
Pour off all but 2 tablespoons of fat from the casserole.
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7
Add the beets, yellow onion, garlic, thyme and bay leaves to the casserole.
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8
Season with salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes.
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9
Stir in the red wine, scraping up any browned bits from the bottom of the casserole.
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10
Return the ribs to the pot, add the tomatoes and bring to a simmer.
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11
Cover and braise in the oven for about 3 hours, until the ribs are very tender.
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12
Discard the thyme sprigs and bay leaves and skim off as much fat as possible from the sauce.
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13
Meanwhile, in a small saucepan, bring the ice wine vinegar and pickling spices to a boil over high heat; add the red onion.
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14
Remove from the heat and let stand, tossing occasionally, until tender, about 30 minutes.
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15
In a large pot, cover the parsnips with 2 inches of cold water, season with salt and bring to a boil over high heat.
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16
Reduce the heat and simmer until tender, 15 to 20 minutes; drain and transfer to a food processor.
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17
Add the butter and pulse until coarsely pureed.
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18
With the machine on, drizzle in the half-and-half; puree until smooth.
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19
Season with salt and pepper.
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20
In a small bowl, whisk the creme fraiche with the horseradish and season with salt and pepper.
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21
To serve, spoon the parsnip puree into shallow bowls.
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22
Top with the short ribs, beets, horseradish cream and pickled onion and serve.
