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Slow Cooker Braised Short Ribs with Parsnip Puree

Tender Slow Cooker Braised Short Ribs with Velvety Parsnip Puree

Enjoy Slow Cooker Braised Short Ribs with Parsnip Puree, a warm and comforting dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 650 kcal

Equipment

  • slow cooker
  • skillet
  • Blender

Ingredients
  

For the Ribs

  • 2 lbs bone-in short ribs Choose bone-in for maximum depth of flavor
  • 1/2 cup balsamic vinegar Opt for high-quality vinegar
  • 2 sprigs fresh rosemary Use fresh for the best infusion

For Cooking

  • 2 tbsp ghee Dairy-free alternative to butter
  • 2 tbsp olive oil Use extra-virgin for added richness

For the Parsnip Puree

  • 1 lb parsnips Offers a mild sweetness as the base
  • 1 tsp salt Essential for seasoning

Instructions
 

Cooking Instructions

  • Sear the short ribs: Heat ghee in a skillet over medium-high heat. Brown the short ribs on all sides for about 3-4 minutes per side.
  • Combine ingredients in slow cooker: Place the seared short ribs in the slow cooker. Pour in balsamic vinegar, sprinkle fresh rosemary, and add a pinch of salt.
  • Cook low and slow: Cover the slow cooker and cook on low for 4 hours until ribs are tender.
  • Prepare parsnip puree: Boil or steam the parsnips for about 15 minutes until soft. Blend with ghee and olive oil until smooth.
  • Serve: Plate the tender short ribs over parsnip puree and drizzle cooking juices on top.

Notes

Leftover ribs can be frozen for up to 3 months. Reheat gently after thawing.
Keyword braised short ribs, Easy Dinner, gluten-free, paleo, parsnip puree, Slow Cooker