Indulgent Slow Cooker Braised Short Ribs with Creamy Parsnip Puree
Enjoy these Slow Cooker Braised Short Ribs with Parsnip Puree, a comforting dish perfect for chilly nights.
Equipment
- Slow Cooker
- Skillet
- Blender
Ingredients
For the Ribs
- 3 pounds Bone-in Short Ribs Choose bone-in for depth of flavor.
- 1 cup Balsamic Vinegar This gives the sauce its mouthwatering tang.
- 2 tablespoons Fresh Rosemary Adds a lovely aroma.
For the Parsnip Puree
- 1 pound Parsnips The foundation of the puree.
- 4 tablespoons Ghee or Olive Oil Ghee offers a richness for those avoiding dairy.
- Salt and Cooking Liquid Adjust to taste while blending.
For the Sautéed Kale
- 1 bunch Kale Packed with nutrients.
- 2 cloves Garlic Enhances the flavor.
Instructions
How to Make Slow Cooker Braised Short Ribs
- Season the ribs generously with salt and pepper.
- Sear the ribs in a skillet over medium-high heat for 3-4 minutes on each side until browned.
- Transfer the seared ribs into the slow cooker and add balsamic vinegar and fresh rosemary.
- Cover the slow cooker and cook on low for 4-5 hours until tender.
- Prepare parsnip puree by boiling parsnips until tender, then blend with ghee and salt until creamy.
- Sauté garlic in a skillet, then add kale and cook until wilted.
- Serve parsnip puree topped with short ribs and sautéed kale on the side.
Notes
For extra flavor, consider garnishing with fresh rosemary before serving.