INGREDIENTS
short ribs cut across the bone 6 large or 12 small (ask your butcher)
olive oil
onion 1, diced
carrot 1, diced
celery 1 stick, diced
1
bay leaf
thyme 2 sprigs
6
peppercorns
500 milliliters
red wine
1 l
veal stock or light beef stock
baby turnips 24, trimmed