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Slow-Cooker Balsamic Short Ribs with Parsnip Puree

Becky Winkler
  • 265 minutes
  • Serves 4 to 5

INGREDIENTS

4

Beef short ribs, bone-in

1

Bay leaf

7

Parsnips, medium

2

sprigs Rosemary, fresh

1

Yellow onion, medium

1/2 cup

Chicken or beef stock, low-sodium or homemade

1/4 cup

Balsamic vinegar, aged

2 tsp

Mustard, stone-ground

2

Black pepper, Freshly ground

1 tbsp

Ghee or avocado oil

1

Sea salt

1/2 tsp

Sea salt

2 tbsp

Olive oil, extra virgin

2 tbsp

Ghee