Braised Short Ribs over Turnip Puree

lbs short ribs

salt and fresh cracked pepper

flour (leave out for gluten free/paleo)

vegetable oil

large or 3 medium shallots, peeled and thinly sliced

carrots, diced

red wine

beef broth

tomato paste

bay leaves

sprigs fresh rosemary

several sprigs fresh thyme

Turnip Puree

medium to large turnips, peeled and cut in large chunks

unsalted butter

enough chicken stock or milk to thin the puree

salt and fresh cracked black pepper