Balsamic Braised Short Ribs with Whipped Creamy Garlic Parsnips from HeatherChristo.com

I have something so special going on today!! The lovely and talented Lexi of Lexi’s Clean Kitchen wrote the most awesome book called Lexi’s Clean Kitchen, 150 delicious paleo-friendly recipes to nourish your life. It came out last fall and I have been enjoying many of the recipes since, and am FINALLY sharing one of our favorites with you today! I thought that these Balsamic Braised Short Ribs with Whipped Creamy Garlic Parsnips would be a wonderful dinner option for Valentines Day.

Pete and Coco devoured these super tender braised short ribs and I piled lots of extra sauce over mine plus basically licked the bowl clean of these whipped parsnips. Really, really so good you guys!

Other recipes I am dying to make are her “no-bean” hummus recipes, Chimmichuri Shrimp and Nanny’s Potted Chicken. Especially that chicken…

Balsamic Braised Short Ribs with Whipped Creamy Garlic Parsnips from HeatherChristo.com

This book has 150 delicious paleo-friendly recipes which are all completely allergy-free, or easy to adapt (like I swap ghee for olive oil)- so I was thrilled to pour through all of the beautiful recipes and actually know that I could eat them! I think you will love it too, so I am giving away two copies of her book today!

Just leave a comment below telling me what your plans for Valentines Day are and you are entered to win. Don’t forget to include a valid email address please! Leave your comment by Wednesday February 8th, 2017 at 11:59pm PT and then I will announce and email the winners on Thursday morning and send them right off to you!

Balsamic Braised Short Ribs with Whipped Creamy Garlic Parsnips from HeatherChristo.com

Ok- a few notes- this recipe is just slightly altered!
-I used a little bit more crushed tomato because I like more sauce, but the original recipe calls for 1 cup.
– I used 2 tablespoons of honey instead of coconut sugar (you could omit for Paleo) and I added an extra bay leaf.
-For the parsnips I subbed out olive oil for ghee
-The recipe calls for baking the ribs for 2 hours at 375. But I have also cooked them on the stove top for 4 hours on a low simmer.

 

Balsamic Braised Short Ribs with Whipped Creamy Garlic Parsnips
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tablespoons olive oil
  • 3 pounds bone-in short ribs
  • kosher salt
  • 1 yellow onion, small diced
  • 2 cloves garlic, minced
  • 3 carrots, small diced
  • 1 6-ounce can of tomato paste
  • 1 15-ounce can of crushed tomatoes
  • 2 cups beef broth
  • 5 tablespoons good quality balsamic vinegar
  • 2 tablespoons honey (you could omit for Paleo)
  • 2 sprigs fresh thyme plus more for garnish
  • 2 bay leaf
  • Whipped Creamy Garlic Parsnips
  • 3 pounds parsnips, peeled and chopped
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • ½ cup unsweetened coconut or almond milk
  • kosher salt
Instructions
  1. Preheat the oven to 375 degrees.
  2. To sear the meat, heat the olive oil in a dutch oven over medium heat. Season the meat generously with kosher salt. Working in batches to avoid overcrowding, sear the meat on all sides until browned. Transfer the browned meat to a separate dish.
  3. Add the onion and garlic to the fat in the bottom of the pot and sauté over medium heat for about 3 minutes until softened and lightly brown.
  4. Add the carrots and sauté for 5 minutes until soft. Add the tomato paste and tomatoes and stir well. Add the balsamic, beef broth and honey. Stir to combine.
  5. Return the short ribs to the pot and add the thyme and the bay leaves.
  6. Cover and reduce the heat to low. Simmer on the stove top for 4 hours until the meat is very tender and falling form the bone. OR bake at 375 for 2 hours until tender. Season to taste with kosher salt and serve hot over the Whipped Creamy Garlic Parsnips.
  7. For the Whipped Creamy Garlic Parsnips:
  8. Place the chopped parsnips and garlic in a saucepan with enough water to cover. Bring to a simmer and cook for about 20 minutes until the parsnips are tender.
  9. Drain the parsnips and garlic cloves and transfer them to the bowl of a standing mixer. Add the olive oil and milk and whip until the parsnips are fluffy. Season with kosher salt and serve hot with the Balsamic Braised Short Ribs and fresh thyme for garnish.

 

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Balsamic Braised Short Ribs with Whipped Creamy Garlic Parsnips from HeatherChristo.com

I have something so special going on today!! The lovely and talented Lexi of Lexi’s Clean Kitchen wrote the most awesome book called Lexi’s Clean Kitchen, 150 delicious paleo-friendly recipes to nourish your life. It came out last fall and I have been enjoying many of the recipes since, and am FINALLY sharing one of our favorites with you today! I thought that these Balsamic Braised Short Ribs with Whipped Creamy Garlic Parsnips would be a wonderful dinner option for Valentines Day.

Pete and Coco devoured these super tender braised short ribs and I piled lots of extra sauce over mine plus basically licked the bowl clean of these whipped parsnips. Really, really so good you guys!

Other recipes I am dying to make are her “no-bean” hummus recipes, Chimmichuri Shrimp and Nanny’s Potted Chicken. Especially that chicken…

Balsamic Braised Short Ribs with Whipped Creamy Garlic Parsnips from HeatherChristo.com

This book has 150 delicious paleo-friendly recipes which are all completely allergy-free, or easy to adapt (like I swap ghee for olive oil)- so I was thrilled to pour through all of the beautiful recipes and actually know that I could eat them! I think you will love it too, so I am giving away two copies of her book today!

Just leave a comment below telling me what your plans for Valentines Day are and you are entered to win. Don’t forget to include a valid email address please! Leave your comment by Wednesday February 8th, 2017 at 11:59pm PT and then I will announce and email the winners on Thursday morning and send them right off to you!

Balsamic Braised Short Ribs with Whipped Creamy Garlic Parsnips from HeatherChristo.com

Ok- a few notes- this recipe is just slightly altered!
-I used a little bit more crushed tomato because I like more sauce, but the original recipe calls for 1 cup.
– I used 2 tablespoons of honey instead of coconut sugar (you could omit for Paleo) and I added an extra bay leaf.
-For the parsnips I subbed out olive oil for ghee
-The recipe calls for baking the ribs for 2 hours at 375. But I have also cooked them on the stove top for 4 hours on a low simmer.

 

Balsamic Braised Short Ribs with Whipped Creamy Garlic Parsnips
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tablespoons olive oil
  • 3 pounds bone-in short ribs
  • kosher salt
  • 1 yellow onion, small diced
  • 2 cloves garlic, minced
  • 3 carrots, small diced
  • 1 6-ounce can of tomato paste
  • 1 15-ounce can of crushed tomatoes
  • 2 cups beef broth
  • 5 tablespoons good quality balsamic vinegar
  • 2 tablespoons honey (you could omit for Paleo)
  • 2 sprigs fresh thyme plus more for garnish
  • 2 bay leaf
  • Whipped Creamy Garlic Parsnips
  • 3 pounds parsnips, peeled and chopped
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • ½ cup unsweetened coconut or almond milk
  • kosher salt
Instructions
  1. Preheat the oven to 375 degrees.
  2. To sear the meat, heat the olive oil in a dutch oven over medium heat. Season the meat generously with kosher salt. Working in batches to avoid overcrowding, sear the meat on all sides until browned. Transfer the browned meat to a separate dish.
  3. Add the onion and garlic to the fat in the bottom of the pot and sauté over medium heat for about 3 minutes until softened and lightly brown.
  4. Add the carrots and sauté for 5 minutes until soft. Add the tomato paste and tomatoes and stir well. Add the balsamic, beef broth and honey. Stir to combine.
  5. Return the short ribs to the pot and add the thyme and the bay leaves.
  6. Cover and reduce the heat to low. Simmer on the stove top for 4 hours until the meat is very tender and falling form the bone. OR bake at 375 for 2 hours until tender. Season to taste with kosher salt and serve hot over the Whipped Creamy Garlic Parsnips.
  7. For the Whipped Creamy Garlic Parsnips:
  8. Place the chopped parsnips and garlic in a saucepan with enough water to cover. Bring to a simmer and cook for about 20 minutes until the parsnips are tender.
  9. Drain the parsnips and garlic cloves and transfer them to the bowl of a standing mixer. Add the olive oil and milk and whip until the parsnips are fluffy. Season with kosher salt and serve hot with the Balsamic Braised Short Ribs and fresh thyme for garnish.