Season the short ribs with salt and black pepper. In a large skillet, heat 2 tablespoons of butter over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.

Make the Bordelaise Sauce

In the same skillet, add the remaining butter and sauté the shallots and garlic until soft. Add the porcini mushrooms and cook for another 2 minutes. Pour in the red wine and beef broth, then bring to a boil. Reduce heat and let simmer until reduced by half.

Cook the Short Ribs

Return the short ribs to the skillet with the reduced sauce. Cover and braise in the oven at 300°F (150°C) for 2-3 hours or until tender.

Prepare the Parsnip Mash

While the ribs are cooking, boil the chopped parsnips in salted water until tender. Drain and return to the pot. Add heavy cream, chili flakes, salt, and pepper. Mash until smooth and creamy.

Cook the Steak

Season the beef steak with salt and black pepper. In a separate skillet, heat a little oil over high heat and cook the steak to your desired doneness. Let it rest before slicing.

Serve

Plate the parsnip mash, top with the tender short ribs and drizzle with the porcini mushroom bordelaise. Serve the sliced steak on the side.