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Cabernet Braised Short Ribs with Parsnip-Turnip Puree

Hallmark Channel
  • minutes
  • Serves

INGREDIENTS

2 cups

Beef bone broth

4

lbs Beef short ribs, bone-in grass-fed

1/4 cup

Chicken bone broth

1

Bay leaf

2

Carrots

2

Celery, ribs slices thick

1

Flat-leaf parsley, fresh

3 cloves

Garlic

1/2 cup

Leeks

8 oz

Parsnips

2 tbsp

Rosemary, fresh

2 tbsp

Thyme, fresh

4 oz

Turnips

2 tbsp

Tomato paste

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Sea salt, fine

1

Sea salt and freshly ground black pepper

2 tbsp

Ghee, grass-fed

2 tbsp

Olive oil or grass-fed ghee, extra-virgin

1

bottle Cabernet sauvignon