The short ribs and parsnip puree can be refrigerated separately for up to 3 days. Reheat gently before serving.
Pair these ribs with a bold Washington state red blend.
Do you drain the canned tomatoes; or, add the juice to the short ribs?Read More
This is by far my absolute favorite thing to cook and eat. I had never eaten beets before this dish and I would have never picked this myself, but my boss saw it in the magazine and requested it. I've been cooking it ever since. Whoever came up with this recipe, Thank You!Read More