Beef Short Ribs w/ Parsnip Puree – Pourtal

Ingredients

• 3 pounds bone-in beef short ribs
• 14 ounce can fire-roasted diced tomatoes
• ½ cup red wine
• 2 large cloves garlic, thinly sliced
• ½ cup black oil-cured olives, pitted
• ½ cup dried apricots
• 1 tablespoon peeled and chopped fresh ginger root
• 2 teaspoons ground cumin
• ½ teaspoon cinnamon
• Sea salt and freshly cracked black pepper
• 2 large parsnips, peeled and sliced into 1-inch-thick rounds (about 3 cups)
• 1 pint chicken stock or broth
• Extra virgin olive oil