Preheat your oven to 325°F (165°C).

Pat the beef short ribs dry with paper towels. Rub olive oil all over the ribs and season generously with blackening seasoning, salt, and pepper.

In a large, oven-safe skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the short ribs and sear them on all sides until browned, about 3-4 minutes per side. Remove the ribs and set them aside.

In the same skillet, add the chopped shallots and whole garlic cloves. Sauté for 2-3 minutes until the shallots are translucent and fragrant.

Pour in the beef broth and stir in the fresh thyme leaves. Bring the mixture to a simmer.

Return the seared short ribs to the skillet, ensuring they are submerged in the broth. Cover the skillet with a lid or aluminum foil.

Place the skillet in the preheated oven and roast for 2.5 to 3 hours, or until the ribs are tender and falling off the bone.

While the ribs are roasting, place the chopped parsnips in a small pot and cover them with water. Bring to a boil and cook until tender, about 15 minutes. Drain and set aside.

Once the ribs are done, remove them from the skillet and set aside. Strain the cooking liquid into a saucepan, discarding the solids. Add the cooked parsnips to the liquid and blend until smooth. Adjust seasoning with salt and pepper.

Plate the short ribs and drizzle with the silky roasted garlic and parsnip gravy. Garnish with fresh thyme sprigs, if desired.