Slow Cooker Balsamic Short Ribs With Parsnip Puree Recipe
Recipe By Honest Cooking
4.4
21 Rating -
Rate
Non Vegdiet
plan
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ingredients serves
serves5
Add to Shopping ListIngredients for Slow Cooker Balsamic Short Ribs With Parsnip Puree Recipe
- 1/2 pound 4-5 bone-in beef short ribs 3 to 3 total; boneless short ribs also work but won't weigh as much
- As required Sea salt
- None Freshly ground black pepper
- 1 tablespoon Ghee or avocado oil
- 1/4 cup Aged Balsamic Vinegar
- 1/2 cup Low-sodium or homemade chicken or beef stock
- 2 teaspoon G class="gr_ gr_98 gr-alert gr_spell gr_disable_anim_appear contextualspelling" id="98" data-gr-id="98">stone-ground</g> mustard
- 1 Medium yellow onion halved and thickly sliced
- 2 sprig Fresh rosemary
- 1 Bay leaf
- 2.25 pound 7 medium parsnips about total, peeled and cut into 1-inch chunks
- 1/2 teaspoon Sea salt or to taste
- 2 tablespoon Ghee
Nutrition
value
value
294
calories per serving
9 g Fat15 g Protein36 g Carbs10 g FiberOther
Current Totals
- Fat9g
- Protein15g
- Carbs36g
- Fiber10g
MacroNutrients
- Carbs36g
- Protein15g
- Fiber10g
Fats
- Fat9g
Vitamins & Minerals
- Calcium96mg
- Iron2mg
- Vitamin A254mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9163mcg
- Vitamin B120mcg
- Vitamin C44mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium95mg
- Manganese< 1mg
- Phosphorus276mg
- Selenium12mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Honest Cooking