Slow-roasted beef short ribs with herb-scented turnip puree and turnip gremolata from Deep Run Roots: Stories and Recipes from My Corner of the South (page 78) by Vivian Howard

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Notes about this recipe

  • pastaplease on January 27, 2025

    Agree with TrishaCP, a winner, but the ribs definitely need more time (or better might be a quick stint in a pressure cooker before heading to the oven?). But the turnips -- OMG, so delicious (the pureed version anyway). The other version of the turnips also very good, but did not need even half of the marinade (so next time I'll make less). The pureed version would go well with all kinds of meats or just by itself if you left a bit closer to mashed potatoes than pureed. Will definitely make again. I'll have to figure out how to get the ribs to come out better. I'd already anticipated needing more time (from the other review), so added a full 40 minutes. Still not quite enough, though. I'm thinking pressure cooker ...

  • TrishaCP on November 20, 2019

    My beef needed longer than the specified time (maybe I didn’t get the right size cut), but otherwise this is a winner. The turnip preparations were the highlights for me, and I will use both of those preparations again in the future, with or without the ribs. You could use the gremolata recipe on basic roast turnips (the citrus and herbs were so good), and make the turnip purée separately too. (I increased the red pepper flakes in the purée and liked the results a lot.)

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