Short Ribs over Turnip Puree
INGREDIENTS
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serves 4
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2 lbs short ribs
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salt and fresh cracked pepper
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flour
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2 Tbsp vegetable oil
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Sprinkle the ribs with salt and pepper on all sides, then dredge in flour, shaking off the excess.
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Heat the oil in a large heavy pot on medium high heat and brown the ribs on all sides. You should hear a loud sizzle when they hit the pan. Remove the ribs to a plate.
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2 large or 3 medium shallots, peeled and thinly sliced
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2 carrots, diced
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1 cup red wine
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1 14 oz can beef broth
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2 Tbsp tomato paste
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2 bay leaves
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2 sprigs fresh rosemary
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several sprigs fresh thyme
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