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Becky Winkler
Course Dinner
Servings 5 servings


For the slow-cooker balsamic short ribs:

  • 4-5 bone-in beef short ribs 3 to 3½ pounds total; boneless short ribs also work but won't weigh as much
  • Sea salt
  • Freshly ground black pepper
  • 1 tablespoon ghee or avocado oil
  • ¼ cup aged balsamic vinegar
  • ½ cup low-sodium or homemade chicken or beef stock
  • 2 teaspoons <g class="gr_ gr_98 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling" id="98" data-gr-id="98">stone-ground</g> mustard
  • 1 medium yellow onion halved and thickly sliced
  • 2 sprigs fresh rosemary
  • 1 bay leaf

For the parsnip puree:

  • 7 medium parsnips about 2¼ pounds total, peeled and cut into 1-inch chunks
  • ½ teaspoon sea salt or to taste
  • 2 tablespoons ghee
  • 2 tablespoons extra virgin olive oil
  • Freshly ground black pepper


To make the short ribs:

  • Pat the ribs dry and season them generously with salt and pepper. In a small bowl, whisk together the balsamic vinegar, stock, and mustard.
  • Heat a very large skillet over medium-high heat, then add the ghee and swirl the pan to coat the bottom. Add the short ribs in a single layer, working in batches if your pan isn’t large enough, and sear until browned on all sides, 10-15 minutes total. Transfer the ribs to a slow cooker, arranging them vertically.
  • Add the onion to the pan and stir. Add the vinegar mixture and all the remaining ingredients, scraping the bottom of the pan using a spatula to dislodge any browned bits. Bring to a simmer, then pour everything into the slow cooker.
  • Cover and cook on high for 4 hours or on low for 7-8 hours, until the <g class="gr_ gr_95 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-ins replaceWithoutSep" id="95" data-gr-id="95">meat</g> falls apart easily.
  • Use tongs to remove the ribs from the slow cooker. Serve hot over parsnip puree, with some onions and cooking liquid spooned on top.

To make the parsnip puree:

  • Put the parsnip chunks and salt in a saucepan and add cold water to cover. Bring to a boil, then reduce the heat and simmer, covered, for 15-20 minutes, until the parsnips are very tender.
  • Reserve one cup of the cooking liquid. Drain the parsnips and place them in an 8-cup food processor with the remaining ingredients.
  • Process until very smooth, adding cooking liquid bit by bit as needed and pausing occasionally to scrape down the sides of the bowl. Taste and adjust seasonings if desired.