Rosemary Braised Short Ribs with Carrot-Parsnip Purée

Posted by Manjeri Skincare Team on

Benefits: Grass-fed short ribs are rich in collagen and zinc to support skin elasticity and healing, while carrots and parsnips provide beta-carotene for a vibrant, even complexion.

Skin Concern: Fine lines, sagging skin, and dullness

Prep Time: 20 minutes | Cook Time: 2.5 hours | Serves: 2

Ingredients:

For the Short Ribs:

  • 1.5 lbs bone-in grass-fed short ribs

  • 1 tbsp olive oil

  • 2 sprigs fresh rosemary

  • 1 small onion, chopped

  • 3 cloves garlic, smashed

  • 1 cup bone broth (beef or chicken)

  • ½ cup dry red wine or extra broth

  • Salt and pepper to taste

For the Carrot-Parsnip Purée:

  • 2 carrots, peeled and chopped

  • 2 parsnips, peeled and chopped

  • 1 tbsp olive oil

  • 1 tbsp oat milk or coconut cream

  • Pinch of sea salt

Instructions:

  • Sear the Ribs: Heat olive oil in a Dutch oven. Season short ribs with salt and pepper, then sear on all sides until golden. Remove and set aside.

  • Build the Flavor Base: Sauté onions, garlic, and rosemary until aromatic.

  • Braise: Return ribs to the pot, add bone broth and wine. Bring to a simmer, cover, and bake at 325°F for 2.5 hours until tender.

  • Make the Purée: Steam or boil carrots and parsnips until soft, then blend with olive oil, oat milk, and sea salt until smooth.

  • Serve: Plate ribs over the purée, spooning pan juices over the top.

Shopping Tips:

  • Short Ribs: Choose grass-fed or pasture-raised for higher omega-3 and nutrient content.

  • Parsnips: Look for firm, pale parsnips with a sweet aroma.

Cooking Tips:

  • Flavor Boost: Add a few juniper berries or orange zest to the braising liquid.

  • Extra Brightness: Garnish with chopped parsley and a squeeze of lemon juice.

This slow-braised dish delivers deep flavor and skin-strengthening nutrients in every bite.

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