Slow-Roasted Beef Short Ribs with Turnips Two Ways

Deep Run Roots

I think the full title of this recipe (too long to fit in the title of the video with everything else) is harder than making it.

I found the recipe online here: https://bruce-holliday-3hfw.squarespace.com/ffw-blog/2018/1/29/short-ribs-and-turnips-winter-market-inspiration-from-vivian-howard

Captions

[00:01]: [Music]
[00:03]: I welcome back to cooking the books with
[00:06]: Heather and today I'm kind of excited
[00:08]: we're gonna make our first recipe out of
[00:10]: this book this is deep brown roots
[00:13]: Vivian Howard's cookbook stories and
[00:16]: recipes from my corner of the south this
[00:18]: is a different kind of cookbook than the
[00:21]: pool's diner cookbook which is the one
[00:22]: we've done most of our recipes with
[00:24]: already but today you're going to make
[00:29]: slow roasted beef short ribs with herb
[00:33]: scented turnip puree and turnip
[00:35]: gremolata so that's what that looks like
[00:39]: that's the the picture we have it's kind
[00:45]: of a cool weather recipe and it is May
[00:47]: here and it's so it's kind of wrong
[00:49]: season but this is what we wanted to go
[00:51]: ahead and make my husband's been wanting
[00:54]: short ribs so go ahead and make them
[00:58]: from this cookbook it looks not too
[01:01]: difficult there at least aren't any
[01:04]: other recipes I have to make first from
[01:06]: another part of the cookbook for this
[01:08]: one this book does have some of those
[01:10]: but yeah we're gonna make this come back
[01:16]: and we'll start in just a minute the
[01:20]: first step for this recipe is to just
[01:23]: salt and pepper the short ribs put them
[01:28]: in two different pans because we're
[01:30]: going to add the turnips to them later
[01:32]: and they want to have plenty of room to
[01:35]: roast and put them in the oven by
[01:37]: themselves for about an hour I've got my
[01:41]: salt and pepper mixed up together here
[01:43]: so I can just put one thing on and I'm
[01:46]: gonna use all of this so I'm not too
[01:48]: worried about cross-contamination
[01:49]: now I had a hard time finding big meaty
[01:53]: 10 ounce each short ribs in fact this
[01:59]: was pretty much all I could find so I've
[02:00]: got plenty of them but there
[02:05]: perhaps not the best short ribs I could
[02:07]: find for this rest people we'll see how
[02:10]: it goes so I'm just gonna get all the
[02:15]: sides and then once I've got it all
[02:19]: salton up I'm going to spread them
[02:23]: between these two dishes cover them with
[02:28]: aluminum foil and put them in the oven
[02:31]: the oven is really low at like 300 so
[02:36]: she says when these are done they will
[02:38]: still be still require a knife and fork
[02:43]: to eat which I'm a little concerned
[02:45]: about we tend to like our short ribs a
[02:47]: little more done than that but we'll see
[02:49]: in fact they might actually be a little
[02:54]: less a little more done than that
[02:56]: because they aren't as you know big and
[02:58]: meaty as she would prefer them to be
[03:02]: figure out how to arrange these I think
[03:10]: for now
[03:18]: put some of this make sure I use all the
[03:20]: salt and pepper especially since I have
[03:22]: a little bit more in the way of meat
[03:25]: than her recipe calls for so all right
[03:32]: these all done I'm going to wash my
[03:37]: hands put the aluminum foil on them and
[03:39]: then get them in the up so I might
[03:49]: rearrange these a little bit later when
[03:51]: I'm gonna turn up with them but for now
[03:55]: this will be fine she says to put them
[03:57]: in the top and bottom like just to stack
[04:01]: them in the oven one on one rack one on
[04:03]: the top and one on the bottom I think my
[04:05]: oven will fit both of them side by side
[04:08]: so that's what I'm gonna do
[04:23]: the recipe does not call for these to be
[04:25]: peeled but I'm gonna peel them just just
[04:29]: God prefer them that way so I'm going to
[04:31]: go ahead and peel these and then so the
[04:33]: next step is to peel these to chop them
[04:35]: into wedges and get them ready to go in
[04:38]: the oven with the with the short ribs so
[04:42]: that's what we do so the next step is to
[05:11]: cut these into 2/3 inch wedges I feel
[05:16]: like her turnips were probably the
[05:17]: slightly smaller ones than these but I'm
[05:20]: gonna go ahead and go with that given
[05:23]: the picture they look smaller than that
[05:25]: I'm gonna see how that turns out here so
[05:30]: if I don't like it I'll cut them in half
[05:47]: seems like a little bit more than a
[05:49]: mouthful for me and my kids so I think
[05:53]: some of them I'm going to go ahead and
[05:54]: kind of slice it half so I'm going to
[06:02]: keep doing that with the rest of them
[06:03]: and then in this bowl because we're
[06:07]: going to toss them with salt and oil to
[06:10]: go on on in with the short ribs okay
[06:15]: these are all sliced up into wedges I
[06:19]: wanted to make them about you know mouth
[06:21]: mouth side bite-size that's it and then
[06:26]: you add some salt and some olive oil and
[06:31]: toss them and then they'll be ready when
[06:35]: my timer goes off to join the short ribs
[06:43]: in the oven just divide them in into the
[06:50]: pans with the short ribs so already I
[06:57]: think probably now we start making I'll
[07:02]: probably need to chop in a bunch of
[07:04]: stuff so I'm gonna check my book I have
[07:06]: my book back here on the standard that
[07:09]: we bought specifically we bought it for
[07:11]: this book because it doesn't stay open
[07:14]: very well on the can't just leave it
[07:18]: open it closes up so we thought of
[07:20]: staying like this it's very helpful and
[07:22]: it helps keep the book clean so I'll
[07:25]: refer to that and see where our next
[07:26]: step is I could probably take a break
[07:31]: right now but later on I'm gonna have to
[07:34]: have this gremolata mixed up and ready
[07:38]: and it's just some chopped up herbs with
[07:42]: citrus juice and zest and that should be
[07:47]: fine sitting here on my counter for a
[07:50]: little while just waiting so I'm gonna
[07:52]: go ahead and chop my herbs and get those
[07:55]: in this bowl with the citrus
[07:56]: zest and juice and some honey and so
[08:01]: we'll get that ready so we'll be ahead
[08:05]: of the game later okay I think I've
[08:08]: assembled everything that I need so got
[08:15]: some mint and some parsley here that I
[08:22]: washed earlier I'm not really gonna
[08:25]: measure it I'm estimating amounts really
[08:31]: but I think that our ratio will be right
[08:34]: and I'm just gonna chop it all up
[08:36]: together because well that would be fine
[08:41]: and it's easier to chop a lot of herbs
[08:44]: than it is to chop just a few herbs in
[08:46]: my opinion when you're trying to chop
[08:49]: small bits it's hard to chop them well
[08:53]: so just picking off the thick stems
[09:04]: get all of this chopped up and then
[09:08]: we'll talk through the rest
[10:14]: okay so this calls for grated garlic and
[10:20]: the grated zest and an orange an orange
[10:23]: and a lemon so I'm going to grate all
[10:25]: that stuff in here right now
[10:54]: I'm satisfied with the not without got
[10:56]: enough those I'm gonna go ahead and
[11:03]: slice them and catch the seeds hopefully
[11:08]: in here
[11:24]: just kind of rolling squeezing the lemon
[11:26]: a little bit before I cut it so more
[11:28]: juice will come out
[11:58]: okay and now this needs some honey and
[12:03]: some hot sauce we're going to get some
[12:09]: honey
[12:20]: I used this to measure the oil earlier
[12:23]: so that kind of helps the honey come out
[12:25]: otherwise I would have used my other
[12:28]: measuring plunger things because very
[12:32]: helpful for me and that's it I'm gonna
[12:46]: mix this up and then looks like we have
[12:49]: about thirty eight minutes before we
[12:52]: take the short ribs out of the oven and
[12:55]: put in the turnips to finish roasting so
[12:59]: we'll be back then so my short ribs have
[13:03]: been in the oven for about an hour
[13:05]: and now I need to add the turnips to
[13:07]: them I'm just gonna I don't know make
[13:11]: room I guess
[13:12]: rearrange a little bit because they need
[13:17]: to not be all on top of each other
[13:19]: looks like the salt has made these
[13:22]: release a little bit of juice we're
[13:29]: gonna split these up about half and half
[13:33]: some juice in here from from the short
[13:38]: ribs so we'll see how that works cuz
[13:40]: these are supposed to roast and not seen
[13:43]: so I think I don't need to put the
[13:49]: covers back on it I think I've
[13:53]: distributed that as well as I possibly
[13:55]: can roasting them uncovered at the same
[13:58]: temperature for 40 minutes now so I'm
[14:01]: gonna put these back in the oven
[14:21]: and the next thing is to go ahead and
[14:25]: get the cream mixture that we're going
[14:30]: to puree some turnips with some of those
[14:32]: turnips with after they're all cooked
[14:35]: gonna get that steeping with some herbs
[14:37]: so I'll do that right now we're gonna
[14:39]: get the cream sort of steeping with
[14:42]: herbs and garlic so we've got a clove of
[14:46]: garlic that I just smashed on the board
[14:48]: with my knife some thyme some rosemary
[14:52]: one bay leaf a tablespoon of butter some
[15:04]: crushed chilies just a little small
[15:07]: amount of your red pepper flakes a
[15:12]: little bit of sugar and then we have
[15:25]: some whole milk and some heavy cream
[15:34]: and so we're gonna put this on the stove
[15:36]: over low heat just to sort of infuse the
[15:41]: flavors into the milk and cream and then
[15:46]: when it's time to puree those we'll take
[15:50]: out the large pieces and then we'll be
[15:55]: all done so now we're just waiting for
[15:57]: the turnips for roast for 40 minutes
[16:01]: then we're gonna take them out stir them
[16:04]: up again roast them a little bit longer
[16:07]: before we do anything else so pretty
[16:11]: easy so far we'll be right back okay my
[16:16]: short ribs and turnips my short ribs
[16:18]: ribs have been in the oven for a total
[16:20]: of two and a half hours my turnips have
[16:24]: been in for like an hour and a half yes
[16:28]: that makes it and so now it's time to
[16:31]: puree half of the turnips and the other
[16:35]: half we mix with Vikram a lotta that we
[16:37]: made earlier so first I'm gonna go ahead
[16:40]: and take out the garlic the bay leaf and
[16:49]: the thyme and rosemary these are all the
[16:54]: sort of things that won't puree well
[16:56]: they've already given flavor to this and
[17:01]: then I'm going to take about half of my
[17:06]: turnips and put them in here in the
[17:10]: blender seems like not a lot now it said
[17:15]: two pounds two pounds is what I ordered
[17:17]: from my produce box we'll see that seems
[17:20]: like an awful lot of cream for this but
[17:22]: we're gonna do it I guess whatever go
[17:28]: ahead and pour what's left in my blender
[17:37]: [Music]
[17:42]: blend this up it's gonna be loud
[17:53]: [Music]
[17:55]: all right so this is kind of loose I'm
[18:08]: gonna go ahead and add a little bit more
[18:10]: of my turnips to it just because I don't
[18:15]: think I wanted to be quite that loose
[18:16]: and I grabbed a lot of oil fuel on ups
[18:18]: and more war gremolata itself more of
[18:23]: the herbs
[18:30]: [Music]
[18:38]: okay I'm just gonna move this a little
[18:43]: bit out of the way out of the way and
[18:55]: we're going to mix this with what's left
[18:60]: it's not gonna be a whole lot but really
[19:02]: you're looking for the flavor of the
[19:04]: herbs and there we go and that is really
[19:28]: it my my short ribs are in the oven just
[19:31]: sort of keeping warm but now I'm just
[19:34]: going to plate up the short ribs and the
[19:39]: turnips and we'll be ready to have
[19:41]: dinner
[19:44]: [Music]
[19:51]: okay today on cooking the books with
[19:54]: Heather
[19:55]: we made slow roasted beef short ribs
[19:58]: with herb scented turnip puree and
[19:60]: turnip gremolata that's a whole lot of
[20:02]: words from deep brown roots it's Vivian
[20:06]: Howard's cookbook and I have to say my
[20:10]: husband and I really loved it it was it
[20:13]: was delicious and it was relatively easy
[20:15]: honestly not a lot of hands-on time just
[20:22]: just pretty easy you lost some chopping
[20:25]: and that kind of thing but really it was
[20:32]: totally worth it
[20:33]: now if you ask my children they didn't
[20:36]: enjoy it they loved the meat the meat
[20:39]: was very tender it may not have been as
[20:42]: tender if they were the larger size
[20:45]: short ribs that she suggested you use
[20:50]: but all of ours were super tender and
[20:53]: meltingly delicious came right off the
[20:56]: bone so we enjoyed that next time I make
[21:01]: it which I'm sure will make it again
[21:03]: probably come fall I will look for the
[21:06]: larger ones and see how those work out
[21:09]: but yeah ten out of ten from the adults
[21:13]: kids not so much
[21:16]: I think the chili flakes in the puree
[21:19]: made it a little bit too spicy for them
[21:21]: but they have a very low tolerance for
[21:23]: spice and I was saying earlier that we
[21:28]: have this cookbook stand see it has a
[21:34]: plastic flap here cookbook in and it
[21:44]: holds it open the page that you need and
[21:47]: you can refer to it relatively easily
[21:49]: it's great especially if the recipe
[21:52]: doesn't span pages but we bought it
[21:57]: specifically for this book because it
[21:60]: does
[22:00]: lay flat unless you're somewhere in the
[22:04]: middle it won't lay flat and stay open
[22:06]: on the countertop so but we've comes in
[22:10]: really handy but that's it I hope you
[22:15]: enjoyed today's episode and please
[22:18]: subscribe
[22:19]: come back and watch me every week
[22:23]: [Music]