Braised Beef Short Ribs with Parsnip Purée

Well, fall is on it's way! I'm excited for slow roasted dishes and this one was exactly what I was looking for.

Not going to lie, it's a little different but the flavours are full of umami and are perfectly balanced. Due to my nightshade-free status, I've replaced the standard tomato products with pumpkin. Best brainwave ever! Pour a big spoonful over some parsnip purée. Talk about a Fall dish!

Ingredients:

3 lbs beef short ribs

1 cup canned pumpkin purée

3 cups bone broth

1 onion, diced

3 carrots, sliced

1 rib celery, diced

4 cloves garlic, finely minced

1 teaspoon dried rosemary

4 sprigs fresh thyme

3 dates, chopped

2 tablespoons balsamic vinegar

Salt and pepper, to taste

Avocado oil, for browning.

1. Season short ribs with salt and pepper and brown in a large dutch oven.

2. Remove from pan, add a little bit more oil (if needed), and add onions, carrots, celery, and garlic. Sauté over medium, until onions are translucent.

3. Add in pumpkin purée and broth and take the time to scrape up any brown bits off the bottom. Add seasonings and short ribs to the pot.

4. Bring the whole pot to a simmer, cover, and then place into a 300 degree oven.

5. Cook for two hours then stir in dates and balsamic vinegar. Place back in oven uncovered for one more hour.

6. After the hour, remove from oven and skim fat from top of pot.

7. Adjust seasonings and enjoy!!

Parsnip Purée Ingedients:

4 large parsnips, peeled and diced

1/4 teaspoon of garlic powder

1/3 cup coconut cream

Salt and pepper, to taste

1. Place parsnips in pot and cover with water. Boil parsnips until tender

2. Drain parsnips and place back into pot to mash.

3. Mash parsnips and then whip in garlic powder, coconut cream, and seasonings.

4. Place in a bowl and top with short ribs.

YUM!