Preheat your oven to 300°F (150°C).

Season the beef short ribs generously with salt and black pepper.

In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear them on all sides until browned, about 4-5 minutes per side. Remove the ribs from the pot and set aside.

In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.

Pour in the beef broth, red wine, soy sauce, sweet chili sauce, grated ginger, and brown sugar. Stir to combine, scraping the bottom of the pot to release any browned bits.

Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

About 30 minutes before the ribs are done, add the chopped carrots, parsnips, and sweet potato to the pot. Stir to coat the vegetables in the gravy.

Once the short ribs and vegetables are cooked, remove the pot from the oven. If you prefer a thicker gravy, mix the cornstarch with a bit of water to create a slurry and stir it into the gravy. Simmer on the stovetop for a few minutes until thickened.

Serve the short ribs over the glazed root vegetables, spooning the gravy generously over the top. Garnish with chopped parsley before serving.