These tender slow-cooker balsamic short ribs are so comforting, with great flavor from the balsamic vinegar and rosemary. Serve them over parsnip puree with a simple vegetable side, like seared radicchio or quickly sautéed kale.
I love short ribs because they’re meltingly tender, full of meaty flavor, and really hard to mess up. They’re super easy to make in the slow cooker, and they go well with a wide variety of flavor profiles. In this simple recipe, they’re cooked low and slow with plenty of balsamic vinegar and fresh rosemary for the perfect fall comfort food with an Italian bent.
To round out the meal, I like to serve these slow-cooker balsamic short ribs with an extra creamy (but cream-free!) parsnip puree. Parsnips are such a fun cold weather vegetable and they taste great as a puree–the flavor is beguiling and almost has hints of coconut to it. This parsnip puree is pretty much heaven with some cooking juices from the short ribs spooned on top. If you’re looking for more on parsnips and reasons to love them, check out my parsnip and pumpkin soup post.
The key to a super smooth parsnip puree is a very thorough pulsing in the food processor. I do add both ghee and olive oil for richness, but you can also do all one or the other. The finished texture is so velvety that it’s really hard to believe there’s no cream OR coconut milk involved!
For this photo shoot I served the balsamic short ribs and parsnip puree with seared radicchio (similar to this recipe). It was my first time trying radicchio and I was a bit turned off by the bitter flavor, so I prefer to serve these with kale quickly sauteed with a little garlic. The ribs and parsnip mash are a satisfying meal in and of themselves, though!
Melt-in-your-mouth short ribs and super-smooth parsnip puree are pretty much the epitome of comfort food for me from September all the way til spring hits. If you haven’t tried making short ribs in the slow cooker, I bet you’ll be happily surprised by how easy and delicious they are!Print
Becky Winkler is an enthusiastic eater who shares paleo and gluten-free recipes on her blog, A Calculated Whisk. She enjoys chopping chocolate, salting dessert, searing short ribs, and taking pictures. In her other life, she's a grad student in Boston.