8 oz rainbow or organic carrots, tops removed and halved lengthwise on a diagonal
4 oz shallots, peeled and cut into 1/2" pieces
2 Tbsp Worcestershire sauce
1 cup apple cider
4 springs of thyme
1 sweet potato, peeled and cut into 1" pieces
1 small parsnip, peeled and cut into 1" pieces
1/2 cup coconut milk or buttermilk
In small bowl, whisk together demi-glaze and 1 cup water.
Season short ribs with salt and pepper on both sides and rub half the brown sugar on top.
Heat 1 Tbsp olive oil in large, high-sided pan over medium-high heat. When hot, add short ribs and sear until browned on outside, about 2 to 3 minutes per side. Remove and set aside.
Add garlic, carrot, and shallot to the short rib pan. Over medium-high heat, cook until soft, about 5 minutes. Add Worcestershire sauce and cook until reduced, scraping up brown bits on bottom of pan.
Return short ribs to pan and nestle into vegetables. Add apple cider, thyme sprigs, demi-glaze mixture, and remaining light brown sugar. Make sure ribs are submerge in liquid. Increase heat to high and bring to boil, then cover and reduce heat to medium. Braise until very tender, about 35 minutes.
Place sweet potato and parsnip in medium pot and cover with cold water. Add generous pinch of salt and bring to boil. Boil for about 10 minutes or until tender, then drain and transfer to a bowl. Add coconut milk or buttermilk and mash until smooth. Add salt and pepper to taste.
When ribs are done, remove short ribs from pan and set aside, reserving vegetables. Increase heat to high and bring to a boil. Boil uncovered until liquid is reduced by half, about 5 minutes.
Divide short ribs, carrot, and vegetable mash evenly between plates. Spoon over sauce and serve.
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