Indulgent Slow Cooker Braised Short Ribs with Creamy Parsnip Puree
This Slow Cooker Braised Short Ribs with Parsnip Puree is a comforting, gluten-free, and paleo-friendly dish that promises big flavors with minimal effort.
Servings 4 servings
Calories 550kcal
Equipment
- Slow Cooker
- Skillet
Ingredients
For the Short Ribs
- 4 lbs Short Ribs
- 1/2 cup Balsamic Vinegar Substitute with red wine vinegar for a unique twist.
- 2 tbsp Fresh Rosemary Dried rosemary can work in a pinch but with less intensity.
For the Parsnip Puree
- 2 lbs Parsnips Cauliflower can be a lower-carb substitute.
- 1/4 cup Ghee Can be replaced with oil for a dairy-free option.
- 2 tbsp Olive Oil Feel free to use melted coconut oil if desired.
- Salt Essential seasoning to adjust according to personal taste.
- Pepper Essential seasoning to adjust according to personal taste.
Instructions
Preparation Steps
- Start by seasoning the short ribs generously with salt and pepper.
- Heat a skillet over medium-high heat and sear the short ribs on all sides until beautifully browned, about 3-4 minutes per side.
- Transfer the seared ribs to your slow cooker. Pour in the balsamic vinegar and sprinkle the fresh rosemary on top.
- Cover the slow cooker and set it to low for approximately 4 hours until the ribs are fork-tender.
- While the ribs are cooking, peel and chop the parsnips. Boil them in salted water until they are tender (about 15-20 minutes), then blend with ghee, olive oil, and a pinch of salt until smooth and creamy.
- Plate the tender short ribs atop a generous scoop of parsnip puree and drizzle some of the cooking juices over the ribs.
- Optional: Garnish with fresh rosemary for a beautiful presentation.
Notes
These Slow Cooker Braised Short Ribs can be made in advance and reheated gently. The flavors develop even further when stored, enhancing your meal.