Short Ribs with Baby Turnips
Organic and grass-fed beef are finally more widely available. Short ribs are much sought after these days, but this recipe also works well with chuck or any pot roast. Once you begin cooking with meats that are not treated with artificial hormones or antibiotics, you will notice a difference in the depth of taste and texture.
- 3 lbs. beef short ribs
- 2 tablespoons garam masala
- 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)
- 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.
- 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.
- 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.
- Using tongs or a slotted spoon, remove the ribs and turnips to a serving platter.
- 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.
- Pour the sauce over the ribs and turnips and serve.