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Short Ribs with Baby Turnips

Aug 27, 2011

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Servings
6 servings
Course
Entree

Ingredients

  • 3 lbs. beef short ribs
  • 2 tablespoons garam masala
  • Salt
  • Freshly ground black pepper
  • 6 garlic cloves chopped
  • 8 shallots
  • 2 carrots finely chopped
  • 2 celery ribs finely chopped
  • 1 cup hearty red wine such as Zinfandel
  • 3-4 cups vegetable or chicken broth
  • 1 can (14 1/2 ounces) diced tomatoes with their juice
  • 4 sprigs fresh thyme
  • 4 sprigs fresh Italian parsley
  • 2 bay leaves
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cloves
  • 2 bunches baby turnips (about 24 turnips)

Instructions

  1. Preheat oven to 450°. Season the ribs with the garam masala and a pinch of salt and pepper. Place in a large roasting pan and roast for 45 minutes, or until the meat is browned, turning it once.
  2. Reduce the heat to 375°. Add the garlic, shallots, carrots, celery, wine, 3 cups of the broth, tomatoes with juice, thyme, parsley, bay leaves, coriander, cloves, 1 teaspoon salt, and 1 teaspoon pepper. Roast, uncovered, for 1 1/2 hours, or until the meat is tender, but not yet falling off the bone.
  3. Wash the turnips and, if they are larger than about 2 inches in diameter, cut them in half or into wedges. Add to the ribs. Spoon the sauce over the turnips and ribs. Add another 1 cup broth if the sauce is too thick. Roast for 1 hour, or until the turnips and meat are tender.
  4. Using tongs or a slotted spoon, remove the ribs and turnips to a serving platter.
  5. Remove and discard the bay leaves and thyme sprigs in the sauce. Working in batches if necessary, pour the sauce into a food processor or blender. Puree until smooth.
  6. Pour the sauce over the ribs and turnips and serve.

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