For the Short Ribs

1. Pat the ribs dry and season with salt and pepper.
2. In a small bowl, mix the balsamic vinegar, stock, and mustard.
3. 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.
4. In the skillet, add the onion and the vinegar mixture, scraping the skillet to loosen browned bits. Simmer, then pour into the slow cooker.
5. 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

1. Place parsnips and salt in a saucepan, cover with water, and bring to a boil. Simmer, covered, for 15-20 minutes.
2. Reserve 1 cup of cooking liquid and drain the parsnips.
3. In a food processor, combine parsnips, ghee, olive oil, and black pepper. Process until smooth, adding reserved cooking liquid as needed.

To Serve

1. Remove ribs from slow cooker, serving hot over parsnip puree with onions and cooking liquid spooned on top.