Season short ribs generously with salt and pepper on all sides. Drizzle

lightly with olive oil and rub spices into the meat. Place ribs into a large

baking pan.

Mix onion soup mix with boiling water and pour it into the pan. Cover tightly and bake at 300 degrees Fahrenheit (150 degrees Celsius) for four and a half to five hours, or until meat is very tender. Remove from oven and allow to cool slightly.

During the last half hour of the meat’s baking time, place the sweet potato, parsnip, and salt into a pot and fill with water to cover. Bring to a boil over medium heat. Lower the heat slightly and cook for 25–30 minutes, or until very tender. Drain, and blend with an immersion blender until smooth.

Add meat gravy into the puree, mixing well until a creamy consistency is met. Set aside and keep warm.

Combine honey-mustard drizzle ingredients and whisk well.

Raise oven temperature to 425 degrees Fahrenheit (220 degrees Celsius).

While the meat is cooling, combine mayonnaise, mustard, horseradish, salt, and pepper in a small bowl and mix well. Remove the short ribs from the gravy and spread the coating over the meaty part of the rib. Dredge each piece in panko crumbs and place on a baking sheet, slightly spread apart.

Spray generously with cooking spray and bake for an additional 10–12 minutes until crisp. Remove from oven.

To serve, spread some sweet potato-parsnip puree in a circular motion onto a dinner plate. Top with a short rib, drizzle with honey-mustard dressing, and sprinkle with chopped fresh parsley.