Name: Braised short ribs with turnips
Total time: 3 h
Yield: Serves 6
Cuisine: British
Ingredients: short ribs cut across the bone 6 large or 12 small (ask your butcher); olive oil; 1 onion diced; 1 carrot diced; 1 stick celery diced; 1 bay leaf; 2 sprigs thyme; 6 peppercorns; 500ml red wine; 1 litre veal stock or light beef stock; 24 baby turnips trimmed

Home
Recipes
Meat and poultry
Braised short ribs with turnips

Braised short ribs with turnips

Published: December 19, 2014 at 2:33 PM

Save recipe

Serves 6

A little effort

Total time: 3 hrs

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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.

Skip to ingredients

Alternatives

Complete the dish

Try our braised short ribs recipe, then check out our BBQ peanut pork ribs recipe.

Ingredients

Nutrition

short ribs cut across the bone

6 large or 12 small (ask your butcher)
olive oil
1 onion

diced
1 carrot

diced
1 stick celery

diced
1 bay leaf
2 sprigs thyme
6 peppercorns
500ml red wine
1 litre veal stock or light beef stock
24 baby turnips

trimmed

Nutrition: per serving

kcal630
fat40.3g
carbs4.1g
fibre3.1g
protein47.3g
salt0.8g

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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue