Description
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.
Ingredients
Units
Scale
For the Slow-Cooker Balsamic Short Ribs:
- 4–5 bone-in beef short ribs (3 to 3 1/2 pounds total; boneless short ribs also work but won’t weigh as much)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon ghee or avocado oil
- 1/4 cup aged balsamic vinegar
- 1/2 cup low-sodium or homemade chicken or beef stock
- 2 teaspoons stone-ground mustard
- 1 medium yellow onion, halved and thickly sliced
- 2 sprigs fresh rosemary
- 1 bay leaf
For the Parsnip Puree:
- 7 medium parsnips (about 2 1/4 pounds total), peeled and cut into 1-inch chunks
- 1/2 teaspoon sea salt (or to taste)
- 2 tablespoons ghee
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper, to taste
Instructions
For the Short Ribs:
- Pat the ribs dry and season with salt and pepper.
- In a small bowl, mix the balsamic vinegar, stock, and mustard.
- Over medium-high heat, warm a large skillet, then add ghee. Sear the short ribs until browned on all sides, about 10-15 minutes. Transfer to a slow cooker.
- In the skillet, add the onion and the vinegar mixture, scraping the skillet to loosen browned bits. Simmer, then pour into the slow cooker.
- Add rosemary and bay leaf to the slow cooker. Cover and cook on high for 4 hours or on low for 7-8 hours.
For the Parsnip Puree:
- Place parsnips and salt in a saucepan, cover with water, and bring to a boil. Simmer, covered, for 15-20 minutes.
- Reserve 1 cup of cooking liquid and drain the parsnips.
- In a food processor, combine parsnips, ghee, olive oil, and black pepper. Process until smooth, adding reserved cooking liquid as needed.
To Serve: Remove ribs from slow cooker, serving hot over parsnip puree with onions and cooking liquid spooned on top.
Notes
- For the best flavor, ensure to brown the ribs thoroughly before slow cooking.
- Adjust the consistency of the parsnip puree to your liking by adding more or less of the reserved cooking liquid.
- If you prefer a thicker sauce for the ribs, you can reduce the cooking liquid in a saucepan before serving.
- Prep Time: 40 mins
- Cook Time: 300 mins
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American