Short Ribs with Baby Turnips

• 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.

beef short ribs, garam masala, salt, freshly ground black pepper, garlic, shallots, carrots, celery, hearty red wine, vegetable, tomatoes, thyme, italian parsley, bay leaves, ground coriander, ground cloves, baby turnips

Taken from www.cookstr.com/recipes/short-ribs-with-baby-turnips (may not work)