Braised Beef Short Ribs + Parsnip Puree, an adapted Ad Hoc recipe {gluten free, dairy free, soy free}

Short Ribs:

medium onions, diced

medium shallots, diced

full garlic cloves, minced

carrots or 2 cups baby carrots, chopped

celery stalks, chopped

bay leaves, fresh or dried

sprigs fresh rosemary

bunch fresh parsley, finely chopped

bottle red wine (I use Frey Organic Sulfite-Free)

organic beef stock (I use Imagine Organic)

bone-in short ribs (I used organic grass fed flanken cut short ribs)

kosher salt

crushed black pepper

coconut flour

apple cider vinegar

coconut oil (or another high-heat oil), divided

Parsnip Puree:

Note: You will need a hand held immersion blender or food processor

parsnips (about 6 medium)

large onion, chopped

salt

olive oil, divided

coconut milk