Preheat oven to 375° F and then season the ribs with salt and pepper and allow to rest at room temperature for about 30 minutes.
Using a large mixing bowl, toss the ribs with four until evenly coated. Next, in a large Dutch oven, heat oil over medium-high setting. Once the oil is hot, sear the flour-coated short ribs on all sides, about 2 minutes per side. Work in batches and transfer the ribs to a plate when seared.
Drain all but 1 tablespoon remaining oil from Dutch oven and lower the heat slightly, to medium. Brown the tomato paste slightly and then add the five-spice powder. Sir and cook until fragrant, about a minute. Add wine to the Dutch oven, deglaze the pan by scraping up the flavorful brown bits with a wooden spoon. Bring the cooking liquid to a boil, lower the heat and reduce for about 10 minutes.
Rinse one carrot and one parsnip, cut into thirds and add them to the pot, along with the onion, broth, garlic, cilantro stems, bay leaves and the seared short ribs. Nestle the ribs in the liquid, allowing them to be submerged. Bring to a simmer and then cover and place in oven to braise for about 2 hours. Next, uncover and allow to braise for another 30 to 60 minutes, until the meat is tender and ready to fall off the bone.
While the ribs are in the oven, place a large pot of salted water on the stove top and bring to a boil Peel and chop (rough) the rest of the carrots and parsnips and add them to the boiling water until fork tender, about 15 minutes. Next, drain the vegetables and return them to the pot. Add butter, milk, salt (1 teaspoon), and nutmeg. Using a fork or immersion blender, mas to desired consistency. Adjust seasoning to personal preference and then cover the pot until ready to serve.
Once the short ribs are out of the oven, transfer them to a plate. Set a strainer on top of a large bowl and strain the braising liquid. Pour the strained liquid back into the Dutch oven and discard the solids. Simmer the liquid and reduce to about half. This should take about 10 minutes and will coat the back of a spoon when ready. Taste and adjust seasoning. Reheat vegetable purée, over low heat.
Serve the short ribs on top of the root vegetable purée and top with sauce and a sprinkling of cilantro leaves.