Short Ribs with English Pea Puree and Turnip… | Vina Robles Winery

Ingredients

• Ingredients for Short Ribs
• ½ lb boneless beef short ribs (or 2lbs bone-in)
• ½ tsp ground coriander
• 1 shallots, sliced
• ½ orange zest and juice
• 1 tbsp canola oil
• 1 ½ medium carrots, diced*
• 1 ½ celery stalks, diced*
• ½ large yellow onion, diced*
• ¼ cup red wine
• 1 cup beef stock
• *Store-bought Mirepoix can be used in place of the diced vegetables
• Ingredients for English Pea Puree
• 5 oz fresh peas (preferably English), shelled
• ½ tsp sugar
• ½ tbsp salt
• ⅛ cup vegetable broth
• 2 cups water
• White pepper to taste
• Ingredients for Turnip Microgreens Salad
• Juice of one small lemon
• ⅛ cup Juice of one small lemon
• ¼ tsp Dijon mustard
• Salt and pepper to taste
• ¼ turnip, peeled, julienned
• ½ cup microgreens
• 2 oz shitake mushrooms, thinly sliced