Short Ribs: Dry the short ribs with a paper towel. Season with salt and black pepper. And lightly dust with the flour. Return to the refrigerator and allow to cool. Once cool, sear on all sides in an All-Clad sauté pan with canola oil until all sides are golden brown.
After all the ribs are seared remove from pan, chill and discard oil. And add onion, garlic, carrots thyme, carrots, thyme and bay leaf. Cook the vegetables until caramelized. Add beef stock and reduce by 1/3. Remove from the heat and strain then chill.
Preheat water bath with the All-Clad sous vide stick to 76C(168F).
Once the ribs and stock are chilled. Place both in a vacuum sealed bag with the morels. Cook in the water bath for 6 hours. After six hours, check for tenderness and place in a large pan and simmer. Reduce liquid by 1/3rd and add butter stirring until completely incorporated.
Parsnip Puree: Preheat water bath with the All-Clad sous vide stick to 85C(185F).
In a medium mixing bowl toss the parsnip, shallots and cashews with salt and lime juice. Place in a vacuum sealed bag along with the butter and water. And place in the water bath. Cook for 30 minutes. After cooked, transfer to a blender and puree until smooth. Transfer to an air tight container.
To assemble: On a large platter, spread the parsnip puree on the bottom into a well shape. Place the beef short ribs along with the morels into the middle. Drizzle the pan sauce all around. Scatter the parsley salad around the beef. Serve and enjoy