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…
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!
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.
- 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
- Preheat the oven to 375 degrees.
- 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.
- 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.
- 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.
- Return the short ribs to the pot and add the thyme and the bay leaves.
- 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.
- For the Whipped Creamy Garlic Parsnips:
- 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.
- 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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I’m going to see Fifty Shades Darker with my best friend! Im sneaking in your roast veggie enchiladas and a flask of mezcal!!
This sounds delicious . For Valentine’s Day I will be inviting several good friends over, and cooking dinner. Probably crab cakes for appetizer, filets with red wine sauce, beet ravioli (for the beautiful color and taste), a frisée and radicchio salad, and molten chocolate cakes for dessert.
First of all, thank you for your wonderful blog, and colorful recipes. I love them.
We are in Montevideo, Uruguay this Valentine’s Day. It’s not wildly celebrated here, but I know a tiny, area French restaurant, and that’s where we’ll celebrate. The menu changes daily, but there are always three choices. There will be a tiny glass of chef’s surprise soup, that he’s working on, and a surprise glass of an unknown palate cleanser…….dessert is always delicious……so, for this Anglo/American couple, it’s French cuisine, in vital Montevideo.
Happy Valentine’s Day Heather!
oh boy I haven’t even thought about Valentines Day meal yet but this one sure looks yummy. I do a braise or roast every week so I will try to nail thelse whipped parsnips before the exciting day. Happy feasting.
I am very fortunate in that everyday is Valentine’s Day! So that particular date, the 14th, isn’t a big deal for my squeeze and I. I do think that I will be making this particular recipe tonight for dinner. Sounds delish! And, I hope I win the book!! Have an awesome day!
We are heading out to dinner with friends on Valentines. I’m not sure where we are going since hubby has made the arrangements. Should be a fun evening out! This looks really yummy.
I’ve got to serve this dish up soon! Delish!!
Manicure and pedicure after work. Then home to a paleo meal. I’m going to try the ribs and parsnips!
We have a large church banquet before Valentine’s Day, so I’ll make my husband dance with me there 🙂
Since Valentine’s Day is a Tuesday and Tuesdays are typically pretty busy for my family, I’m hoping to at least have a fun dinner and heart cookies for my boys.
This sounds so good! Love a good braise!
I love this and her book! I have too – so many great recipes!
Valentine’s Day is the perfect day for me to get creative in the kitchen- my Paleo lifestyle makes it difficult to eat out… Besides, with recipes like these Braised Short Ribs, Paleo dinners at home blow away the restaurant meals! Add some candlelight & a great movie- That’s where you will find me!
These are some very sexy short ribs!
The mashed parsnips sound divine!
I love short ribs and this recipe sounds so delicious! If I did this in my slow cooker, how long would I cook them on low? Can’t wait to make these for dinner, thank you for the recipe. 🙂
I was wondering the same thing. It doesn’t look like the blogger responds to any comments left. Did you end up making these in your slow cooker?
Hi Debbie- I do try to respond to every comment- I have not made these in a slow cooker, so I could not tell you how long to cook them for- but I would assume at least 8 hours on low. Hope that helps!
Yum! My husband and I are doing the Whole30, so we’ll be making this! 🙂 Thanks for the inspiration!
For Valentine’s Day, we will be having a candlelight dinner with our kids! My daughter saw this is in a movie and said she thought it would be so fun and what more of a perfect night? This would be a great meal for a big family dinner!
My husband and I are staying in and trying out some new recipes for our sous vide! Maybe lobster tails
Atlennon22@gmail.com
This recipe looks YOM! Must make.
Husband and I dont celebrate Valentine. We both feel its a bit forced and we prefer being lovey when we feel like it, not when told by a date. 🙂
Thank you so much for sharing!!
These look amazing! I think we are doing steaks for Valentine’s Day!
Steak+wine at home for the win (I said that as wine at first as well 🙂 )
I have family coming in from out of town. Hoping to take a trip to the Road to Hana with them 🙂
For valentines this year, we are visiting a restaurant in my boyfriends old home town that he’s been dying to try for ages at the weekend & I am cooking a surprise 3 course dinner (god help me) on actual Valentine’s Day to celebrate our first valentines in our new home together! 🙂 adding this recipe to my list as it looks so tasty xox
Celebrating at home with my husband! Haven’t decided on the menu yet, but these short ribs are now being considered!!
We’re planning a night in with deep dish pizza and red wine! We have a new baby so our life is a bit different now…but for gifts, we’re exchanging games. It’s a fun new activity for us to share!
Holy cow! I can almost smell it through my screen. It looks incredible.
This sounds like a delicious recipe. I especially like the idea of the whipped parsnips. Braised short ribs are one of those great comfort foods. I typically use wine or beer to braise, but this sounds so good!
Made this for Sunday dinner and it was amazingly delicious! I wound up cooking it for 30 minutes more and the meat was so tender – the sauce was thick and so tasty. Big hit and I will make this again – thank you!
Hi Heather,
Love your recipes and perf for my diet. Is there a trick to get the print button to work from iPhone?
Made this last night. Everyone loved it. The parsnips were amazing.
Thank you so much!!!
OK, so I tried this recipe. As soon as I saw the vegetables cut in a small dice, I knew this was written by a real chef with fine attention to detail. I made a mistake with the tomatoes and used a 28 oz can, not 16. But no big deal, I cut back on the beef stock and it worked out just fine. NO, it was spectacular. It was a nice change from the usual French cooking that I usually do. I will be following Heather from now on and will try many more of her recipes.
So wonderful to hear this Greg! thank you so much!