Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary dining experience! These Slow Cooker Balsamic Short Ribs with Parsnip Puree are not just a meal, they're a flavor explosion that combines tender, fall-apart beef with a luxurious, creamy parsnip accompaniment. Imagine walking into your kitchen after a long day to the intoxicating aroma of balsamic-glazed short ribs that have been slowly simmering to absolute perfection – this recipe is about to become your new comfort food obsession!
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 lbs beef short ribs
- 1 cup balsamic vinegar
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- Salt and pepper to taste
- 4 parsnips, peeled and chopped
- 1/2 cup cream
- 2 tablespoons butter
Instructions
- Begin by preparing the ingredients. Chop the onion and mince the garlic. Peel and chop the parsnips into even pieces for uniform cooking.
- Season the beef short ribs generously with salt and pepper on all sides. This will enhance the flavor of the meat.
- In a large skillet over medium-high heat, add a little oil. Once hot, sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. This step adds depth of flavor to the dish.
- After browning the ribs, transfer them to the slow cooker. In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
- Pour in the balsamic vinegar and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes to reduce slightly.
- Pour the balsamic mixture over the short ribs in the slow cooker, then add the beef broth. Ensure the ribs are mostly submerged in the liquid.
- Cover the slow cooker and set it to low heat. Cook for 8 hours, or until the short ribs are tender and easily fall off the bone.
- About 30 minutes before the ribs are done, prepare the parsnip puree. In a pot, add the chopped parsnips and cover them with water. Bring to a boil, then reduce to a simmer and cook until tender, about 15-20 minutes.
- Once the parsnips are tender, drain the water and return them to the pot. Add the cream and butter, then use an immersion blender or a regular blender to puree until smooth. Season with salt and pepper to taste.
- When the short ribs are finished cooking, carefully remove them from the slow cooker and place them on a serving platter. You can strain the cooking liquid if desired, or serve it as is for a sauce.
- To serve, spoon a generous amount of parsnip puree onto each plate, top with the balsamic short ribs, and drizzle with the cooking liquid. Enjoy your Slow Cooker Balsamic Short Ribs with Parsnip Puree!
Tips
- Searing is crucial: Take the time to brown the short ribs before slow cooking. This step locks in flavor and creates a beautiful caramelized exterior.
- Choose the right cut: Look for well-marbled short ribs with good fat content for maximum tenderness and flavor.
- Low and slow is the key: Resist the urge to rush the cooking process. The 8-hour slow cook time is what makes the meat incredibly tender.
- Parsnip puree pro tip: For extra smoothness, warm the cream and butter before adding to the parsnips for a silkier texture.
- Make ahead friendly: These short ribs actually taste even better the next day, so don't hesitate to prepare in advance.
- Sauce enhancement: If you want a thicker sauce, mix a tablespoon of cornstarch with the cooking liquid before serving.
- Wine pairing: A rich red wine like Cabernet Sauvignon complements the deep flavors of this dish perfectly.
Nutrition Facts
Calories: 1056kcal
Carbohydrates: 23g
Protein: 60g
Fat: 87g
Saturated Fat: 39g
Cholesterol: 285mg
