With Parsnip Puree
I am a total sucker for short ribs. Really. The smell fills the house with mouth watering goodness. They are hard to mess up. They make fantastic leftovers. What is there not to love? Had to try.
Ribs go back in the pot and the whole thing is cooked for three hours. At this point, if your kitchen fan is on, your neighbors will be coming over to ask what you are making. Seriously smells good.
The meat is removed- and you can nibble. I moved it to a baking sheet for some finishing baking (which I’d never done with ribs)
I would also like to say, I typically don’t like parsnips much- but they do accompany this dish and the gravy quite nicely and add a little something that potatoes don’t offer.
Will add this to my rib repertoire.