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Slow Cooker Braised Short Ribs with Parsnip Puree

Melt-in-Your-Mouth Slow Cooker Braised Short Ribs with Parsnip Puree

Enjoy Slow Cooker Braised Short Ribs with Parsnip Puree, a gluten-free, paleo, and dairy-free dish perfect for cozy winter nights.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the Short Ribs
  • 4 pounds Short Ribs Choose well-marbled pieces for best flavor.
  • 1 cup Balsamic Vinegar Essential for depth of flavor.
  • 3 sprigs Fresh Rosemary Use to infuse with aroma.
  • 5 cloves Garlic Fresh cloves bring best flavor.
For the Parsnip Puree
  • 2 pounds Parsnips The star of the puree.
  • 1/4 cup Ghee Adds richness; can substitute with olive oil.
  • 1/4 cup Olive Oil Helps achieve silky texture.
  • to taste Salt Crucial for seasoning.
  • to taste Pepper Crucial for seasoning.

Equipment

  • Slow Cooker
  • Skillet
  • food processor

Method
 

Instructions
  1. Season the Ribs: Generously season short ribs with salt and pepper.
  2. Sear the Ribs: Heat olive oil in a skillet over medium-high heat and sear the ribs until browned, about 3-4 minutes per side.
  3. Slow Cook: Place seared ribs in the slow cooker. Add balsamic vinegar, garlic, and rosemary. Cook on low for 4-5 hours until tender.
  4. Prepare the Parsnip Puree: Boil chopped parsnips until soft, about 15-20 minutes. Drain and blend with ghee, olive oil, salt, and pepper until smooth.
  5. Plate the Dish: Start with parsnip puree, spoon short ribs over it, drizzling cooking juices on top. Add sautéed greens for color.

Notes

This dish is perfect for make-ahead; flavors deepen when made a day in advance.