Autoimmune Paleo Cherry Bacon Short Ribs With Mashed Parsnips Recipe

Name: Autoimmune Paleo Cherry Bacon Short Ribs With Mashed Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Short Ribs cut into 3 inch pieces; 1 1/2 cups dark pitted cherries; 2 teaspoons lemon zest; 2 tablespoons fresh lemon juice; 2 cloves garlic minced; 1 cup onion finely diced; 4 ounces bacon chopped; 2 tablespoons fresh thyme; 1 cup bone broth or beef stock; 3 tablespoons olive oil; 4 cups peeled and chopped parsnips

Servings: persons

3 pounds Short Ribs cut into 3 inch pieces
1 1/2 cups dark pitted cherries
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 cloves garlic minced
1 cup onion finely diced
4 ounces bacon chopped
2 tablespoons fresh thyme
1 cup bone broth or beef stock
3 tablespoons olive oil
4 cups peeled and chopped parsnips

1
Brown all sides of the short ribs in 1 tbls of olive oil in a skillet. Remove from heat. In your pressure cooker or dutch oven, saute onions, thyme and bacon until onions are translucent; about 10-15 minutes. Add stock, garlic, zest, lemon juice, short ribs, cherries and pinch of salt. Cover and bring to full pressure and cook for 50 minutes.
2
Peel the skins off of the parsnips. Cut into 2 inch pieces and steam for 10-15 minutes or until knife tender. Drain and mash with a fork. Add 2 tablespoons of olive oil and salt to taste.
3
To plate, add a scoop of mashed parsnips and one short rib with a scoop of the cherry bacon sauce. Sprinkle with a little salt.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds Short Ribs cut into 3 inch pieces, 1 1/2 cups dark pitted cherries, 2 teaspoons lemon zest, 2 tablespoons fresh lemon juice, and more.

Yes, Autoimmune Paleo Cherry Bacon Short Ribs With Mashed Parsnips falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autoimmune Paleo Cherry Bacon Short Ribs With Mashed Parsnips

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