Short Ribs with Baby Turnips Recipe

Name: Short Ribs with Baby Turnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds 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 to 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)

Servings: persons

3 pounds 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 to 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)

1
Preheat the oven to 450F.
2
Season the ribs with the garam masala and a pinch of salt and pepper.
3
Place in a large roasting pan and roast for 45 minutes, or until the meat is browned, turning it once.
4
Reduce the heat to 375F.
5
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.
6
Roast, uncovered, for 1 1/2 hours, or until the meat is tender but not yet falling off the bone.
7
Wash the turnips and, if they are larger than about 2 inches in diameter, cut them in half or into wedges.
8
Add to the ribs.
9
Spoon the sauce over the turnips and ribs.
10
Add another 1 cup broth if the sauce is too thick.
11
Roast for 1 hour, or until the turnips and meat are tender.
12
Using tongs or a slotted spoon, remove the ribs and turnips to a serving platter.
13
Remove and discard the bay leaves and thyme sprigs in the sauce.
14
Working in batches if necessary, pour the sauce into a food processor or blender.
15
Puree until smooth.
16
Pour the sauce over the ribs and turnips and serve.

1251

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 pounds beef short ribs, 2 tablespoons garam masala, Salt, Freshly ground black pepper, and more.

Yes, Short Ribs with Baby Turnips falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Short Ribs with Baby Turnips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions