It was a great dish, and when I make it again, I will cover the roasting pan after adding the vegetables and wine, or will consider transferring the meat after browning to a dutch oven. The spice mixture was earthy and deep, and while I served the short ribs with mashed potatoes tonight, I would consider farro or brown rice in the future. Nan bread would also be a wonderful accompaniment, given the warm, India-influenced spices.
Short Ribs with Baby Turnips
- 3 pounds beef short ribs (I asked my butcher to cut each rib into 3 pieces)
- 2 tablespoons garam masala
- Salt & pepper
- 6 garlic cloves, chopped
- 8 shallots, peeled and left whole
- 2 carrots, finely chopped (I only had baby carrots on hand, and used about 25)
- 2 celery ribs, finely chopped
- 1 cup hearty red wine (I used Zinfandel)
- 4 cups chicken broth
- 2 cups diced tomatoes with juice (I used some I had canned this summer)
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 2 bay leaves
- 2 teaspoons ground coriander
- 1 teaspoon ground cloves
- 2 bunches baby turnips, or 8-10 medium
Preheat oven to 450F.
Toss short ribs with garam masala and season with salt & pepper. Roast in large roasting pan 45 minutes, 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.
Serve with mashed potatoes and pour sauce liberally.