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Spring Shorty + Mashed Parsnip

Look, we know y’all have some serious love for our classic Shorty + Polenta. And they say don’t mess with a classic… But we just couldn’t help ourselves, ok??

We’ve switched things up quite a bit: Hearty, cheesy polenta has been swapped out for a shallot + thyme-infused mash of earthy-sweet parsnips. We’ve said buh-bye to roasted broccoli and helloooooo to a bright mix of onions, cherry tomatoes, artichoke hearts + kale kissed with tangy balsamic. And, last but not least, we’re finishing it all off with an extra jus-cy red wine jus 😉

What’s in your bag:

  • Braised boneless short rib
  • Braising liquid
  • Mashed parsnips with shallot + thyme
  • Balsamic roasted cipollini onions, cherry tomatoes + artichoke hearts with Lacinato kale
  • Red wine jus

What you’ll need from home:

  • Casserole dish
  • Medium saucepan
  • Microwave-safe bowl

Total prep time: 20-30 minutes

The Mashed Parsnips + Veggies

  1. Preheat your oven to 375F.
  2. Place your mashed parsnips and roasted veggies next to each other in your casserole dish. 
  3. Bake for 20 to 30 minutes, until warmed to your liking. 

The Shorty 

  1. Place a medium saucepan on the stove over medium heat and pour in the braising liquid. Bring to a simmer.
  2. Add the short rib to the pot, turn the heat down to medium-low, and cover with a lid. Set a timer for 3 minutes. When it dings, flip the shorty over, and heat for another 3 min.
  3. After a total of 6 minutes, remove the lid and poke the short rib. When it’s tender and hot, you’re all done! 

The Jus

  1. When the shorty, mash, and veggies are almost done, heat your jus in a microwave-safe bowl for 1-2 minutes until hot.

Plate it up by spooning the parsnip mash onto the center of your plate, then place the shorty on top with a generous drizzle of jus, and the veggies alongside it.

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!

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