3 lbs beef short ribs
2 tablespoons garam masala
Freshly ground black pepper
6 garlic cloves, chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
1 cup hearty red wine, such as Zinfandel
3-4 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 oven to 450°. Season the ribs with the garam masala and a pinch of salt and pepper. Place in a large roasting pan and roast for 45 minutes, or until the meat is browned, turning it once.
2. Reduce the heat to 375°. 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. Roast, uncovered, for 1 1/2 hours, or until the meat is tender, but not yet falling off the bone.
3. Wash the turnips and, if they are larger than about 2 inches in diameter, cut them in half or into wedges. Add to the ribs. Spoon the sauce over the turnips and ribs. Add another 1 cup broth if the sauce is too thick. Roast for 1 hour, or until the turnips and meat are tender.
4. Using tongs or a slotted spoon, remove the ribs and turnips to a serving platter.
5. Remove and discard the bay leaves and thyme sprigs in the sauce. Working in batches if necessary, pour the sauce into a food processor or blender. Puree until smooth.
6. Pour the sauce over the ribs and turnips and serve.