Ingredients
Scale
- 2 tablespoons olive oil
- 3 large short ribs
- 1/2 yellow onion, diced
- 3 garlic cloves, sliced
- 1/2 teaspoon each salt and pepper, plus more for seasoning
- 1 cup tomato puree
- 1/3 cup molasses
- 1/2 cup beef bone broth
- 2 bay leaves
Parsnip Mash
- 3 parsnips, chopped into 2 inch pieces
- 1 1/2 cups chicken bone broth (vegetable stock works too)
- salt and pepper, to taste
Instructions
- Using a sauté pan, heat the oil up over high heat. Sprinkle all sides of the ribs with salt and pepper. When the pan is hot, add the ribs and let cook. Turn over when the under side is brown. Repeat until all the sides are toasted brown.
- Remove the ribs and place them in a slow cooker. Add the sauté pan about to the heat and add the onion. Sauté for 2-3 minutes and then add in the garlic. Let cook for 1 minute and pour into the slow cooker.
- Add in the remaining ingredients. Set the slow cooker on high heat for 5 hours or low for 8 hours.
- Remove the ribs from the slow cooker to serve with the parsnip mash. Spoon over a ladle of the pan sauce on top.
For the Parsnip Mash
- In a pot with a lid, place the parsnips and broth. Bring up to a boil and cover. Cook for 6 minutes.
- Using a fork or sharp knife, check to see if they are tender in the middle of a larger piece. If your fork comes in easily, they are done.
- Turn the heat off, remove the lid and let cool.
- Using a hand blender or stand blender, blend the broth and parsnips together until smooth.
- Add a large pinch of each salt and pepper and stir to combine. Serve hot.
- Prep Time: 15
- Cook Time: 300
- Category: slow cooked
- Method: Slow Cooked