Cooking is a new hobby I have recently discovered. It takes my mind off work as I focus on the textures, smells, and task before me. It’s also an opportunity to turn off my ever-pinging iPhone and connect with my daughter and husband as we listen to music and savor our time together.
I’ve always been intimidated to cook for my husband who is an amazing gourmet cook, but I’ve discovered that together we can create easy gourmet (gluten-free) meals together. This was our Christmas Day meal, and the Garam masala is the most amazing fragrant spice that fills the home with cinnamon, cloves, and love!
GOURMET SHORT RIBS WITH BABY TURNIPS
by Angela and Marc
Time: 3 hours (15-30 minute prep time, 2 ½ hours roast)
- 3 lbs beef short ribs
- 2 tablespoons garam masala
- Salt (Himalayan, if possible)
- Freshly ground black pepper
- ¼ cup butter, chopped
- 6-8 garlic cloves, chopped
- 2 shallots
- 2 carrots, finely chopped
- 2 celery ribs, finely chopped
- 1 cup red wine
- 1 cup chicken broth
- 1 can (14.5 ounces) diced tomatoes with juice
- 4 sprigs fresh thyme
- 4 sprigs fresh Italian parsley
- 2 bunches baby turnips (about 24 turnips)
- Preheat oven to 450 degrees F.
- Season ribs with garam masala and a pinch of salt and pepper.
- Place chopped butter on bottom of large roasting pan and place meat on top.
- Roast for 20 minutes, or until browned, turning it once.
- While roasting, combine garlic, shallots, carrots, celery, thyme, parsley, 1 teaspoon salt, and 1 teaspoon pepper in a bowl.
- Add to browned meat along with wine, 1 cup of broth, and tomatoes with juice. Roast, uncovered, for 1 ½ hours, or until the meat is tender but not yet falling off the bone.
- Wash the turnips and cut them into wedges. Add to the ribs. Spoon the sauce over turnips and ribs. Add another 1 cup of broth if sauce is too thick. Roast for another hour, or until turnip and meat are tender.
- Using tongs, remove the ribs and turnips to a serving platter. Pour sauce over the ribs and turnips.
- Serve and SAVOR!