Ingredients
- short ribs cut across the bone 6 large or 12 small (ask your butcher)
- olive oil
- onion 1, diced
- carrot 1, diced
- celery 1 stick, diced
- bay leaf 1
- thyme 2 sprigs
- peppercorns 6
- red wine 500ml
- veal stock or light beef stock 1 litre
- baby turnips 24, trimmed
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Cut the racks into single ribs, then brown them in batches in a frying pan with a little olive oil and put them in a large casserole dish. Brown the veg in the same way and add them to the casserole along with the bay leaf, thyme and peppercorns, then season. Pour over the wine and stock, and bring to a simmer on the hob. Cover and transfer to the oven for 2 hours. Lightly brown the turnips in a little oil and stir them into the casserole, then cook for a further 45 minutes, or until the ribs are tender.
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Step 2
Lift the ribs and turnips out of the casserole and keep them warm. (If any bones fall out, throw them away.) Skim as much fat off the top as possible, then simmer until it thickens and becomes shiny. Pour it back over the ribs. These are best served with mashed potatoes.
Nutritional Information
- Kcals 630
- Fat 40.3g
- Carbs 4.1g
- Fibre 3.1g
- Protein 47.3g
- Salt 0.8g