Braised short ribs with turnips

Name: Braised short ribs with turnips
Total time: 3 h
Yield: serves 6
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

3 hours
serves 6
A little effort

The best braised short ribs recipe. Bring gastro-pub style cooking to your kitchen with these tender beef ribs: slow cooking makes them so good, especially when served with the turnips and a side of mash.

December 19, 2014 at 2:33 pm

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

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.
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.