- Dr. Mark Hyman - https://drhyman.com -

Slow-Cooked Short Ribs with Celery Root Puree

This is a great weekend meal; there’s nothing difficult about it, nothing takes more than a half-hour of attention, and with the slow cooker going, you can come and go while dinner fixes itself. If you’d rather not use a slow cooker, bring the short ribs and other ingredients to a boil in a 5-quart Dutch oven over high heat. Transfer to a 350°F oven and cook until the meat is falling off the bone, about 3 hours.

Slow-Cooked Short Ribs with Celery Root Puree by Mark Hyman. MD