Short Ribs with Baby Turnips
Ingredients
- 3 lbs beef short ribs
- 2 Tbsp garam masala
- salt and 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 to 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes, with their juices
- 4 sprigs fresh thyme
- 4 sprigs italian parsley
- 2 bay leaves
- 2 tsp ground coriander
- 1 tsp ground cloves
- 2 bunches baby turnips (about 24 turnips)
Instructions
Preheat oven to 450F.
Toss short ribs with garam masala and season with salt & pepper. Roast in large roasting pan 45 minutes, or until the meat is browned, turning once.
Reduce oven to 375F.
Transfer meat to Dutch oven. Deglaze roasting pan with 1/2 cup of red wine, scraping the bits of fond off the bottom of the pan. Add to Dutch oven, along with remaining ingredients, through ground cloves. Roast covered, 1.5 hours, until meat is almost falling off the bone.
Wash, and if necessary, peel turnips. If you are using medium or large size turnips, cut into halves or quarters. Add to Dutch oven, and toss with sauce. Add more broth if sauce is too thick. Braise for 1 hour or until turnips and meat are tender.
Remove short ribs and turnips to a serving platter. Discard bay leaf and thyme sprigs. Using your immersion blender, puree remaining vegetables and sauce until smooth.
pour the sauce over the ribs and turnips and serve
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