Fall-off-the-bone short ribs slowly braised in a rich broth and served over a creamy, low-carb purée for the ultimate comfort food.
Braised Short Ribs with Cauli-Parsnip Purée
Cook Mode
Keep the screen of your device on
Ingredients
3 lbs bone-in beef short ribs
Salt and pepper
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, smashed
1 tbsp tomato paste
1 cup beef broth
1/2 cup dry red wine (optional)
1 small head cauliflower
1 parsnip, peeled and chopped
2 tbsp butter
Salt to taste
Directions
- Season ribs with salt and pepper. Sear in oil until browned on all sides.
- Remove ribs. Sauté onion and garlic in drippings, stir in tomato paste.
- Deglaze with wine (if using), then add broth. Return ribs to pot.
- Cover and braise at 325°F for 2.5–3 hours.
- Boil cauliflower and parsnip until soft. Drain, mash with butter and salt.
- Serve ribs over purée with pan juices.
Notes
- This dish reheats beautifully for next-day leftovers.
Like this recipe?
Follow @dinnerendeavor on Pinterest