Rosemary Beef Short Ribs
Mashed Rutabagas and Parsnips
Wine Recommendation
Mind & Body Cabernet Sauvignon
Ingredients
- 4 lb bone-in beef short ribs
- 1 (16-oz) pkg whole mushrooms, quartered
- 1 onion, chopped
- 3 stalks celery, sliced
- 4 carrots, sliced
- 6 cloves garlic, minced
- 1 (28-oz) can organic fire-roasted crushed tomatoes
- 1 cup organic chicken broth
- ¼ cup organic tomato paste
- 2 Tbsp chopped fresh rosemary
Instructions
- Season ribs lightly with salt and pepper; transfer to a 5-to 7-quart slow cooker.
- Add mushrooms, onion, celery, carrots, and garlic. Stir in tomatoes, broth, tomato paste, and rosemary.
- Cover and cook on LOW 8 to 10 hours or until ribs are very tender. Serve over Mashed Rutabagas and Parsnips recipe.
Side Dish Ingredients
- 2 rutabagas, peeled and chopped
- 1 (16-oz) pkg parsnips, peeled and chopped
- ½ cup organic chicken broth
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Bring rutabagas, parsnips, and water to a cover to a boil in a Dutch oven 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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