• Katherine Arthurs

Molasses Slow Cooked Short Ribs with Parsnip Mash

Rich molasses and tomato puree along with garlic + bone broth sets the stage for these impressive short ribs. They are fall off the bone delicious.


And that parsnip mash - it's the easiest to make + adds the perfect balance to this seemingly rich meal.


Sometimes you just need a slow cooked meal. Limited time in the kitchen is saved + your house smells amazing. Plus, dinner is cooking away while you go about your day.


No wine? I kept this recipe Paleo. The flavors aren't lost because it isn't cooked in wine. Try it - I may just be right.



Molasses Slow Cooked Short Ribs with Parsnip Mash


2 tablespoons olive oil

3 large short ribs

1/2 yellow onion, diced

3 garlic cloves, sliced

1/2 teaspoon each salt + pepper, plus more for seasoning

1 cup tomato puree

1/3 cup molasses

1/2 cup beef bone broth

2 bay leaves


Using a sauté pan, heat the oil up over high heat. Sprinkle all sides of the ribs with salt + pepper. When the pan is hot, add the ribs + let cook. Turn over when the under side is brown. Repeat until all the sides are toasted brown.


Remove the ribs + place them in a slow cooker. Add the sauté pan about to the heat + add the onion. Sauté for 2-3 minutes + then add in the garlic. Let cook for 1 minute + pour into the slow cooker.


Add in the remaining ingredients. Set the slow cooker on high heat for 5 hours or low for 8 hours.


Remove the ribs from the slow cooker to serve with the parsnip mash. Spoon over a ladle of the pan sauce on top.


Enjoy!


Parsnip Mash


3 parsnips, chopped into 2 inch pieces

1 1/2 cups chicken bone broth (vegetable stock works too)

salt + pepper, to taste


In a pot with a lid, place the parsnips + broth. Bring up to a boil + cover. Cook for 6 minutes.


Using a fork or sharp knife, check to see if they are tender in the middle of a larger piece. If your fork comes in easily, they are done.


Turn the heat off, remove the lid + let cool.


Using a hand blender or stand blender, blend the broth + parsnips together until smooth.


Add a large pinch of each salt + pepper + stir to combine.


Serve hot.

Recent Posts

See All