Rosemary Beef Short Ribs
Mashed Rutabaga and Parsnips
Ingredients
- 2 lb bone-in beef short ribs
- 1 (8-oz) pkg whole mushrooms, quartered
- ½ cup chopped onion
- 1 stalk celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 (14.5-oz) can fire-roasted crushed tomatoes
- ½ cup organic chicken broth
- 2 Tbsp tomato paste
- 1 Tbsp chopped fresh rosemary
Instructions
- Season ribs with salt and pepper; transfer to a 4-quart slow cooker. Add mushrooms, onion, celery, carrots, and garlic. Stir in tomatoes, broth, tomato paste, and rosemary.
- Cover and cook on LOW 7 to 8 hours or until ribs are very tender.
- Serve over Mashed Rutabaga and Parsnips recipe.
Side Dish Ingredients
- 1 rutabaga, peeled and chopped
- 1 (16-oz) pkg parsnips, peeled and chopped
- ⅓ cup organic chicken broth
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine rutabaga, parsnips, and water to a cover in a Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer 15 to 20 minutes or until parsnips are very tender.
- Drain and return to pot. Add broth, salt, and pepper; mash with a potato masher to desired consistency.
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