Preheat your oven to 220°C.
Season ribs with salt and pepper, dust with half the flour, and roast with vegetables for 40 minutes until brown.
Transfer ribs and vegetables to a heavy saucepan, discarding excess fat from the tray.
Whisk remaining flour and tomato purée into the roasting tray, then stir in beer and stock and boil.
Pour gravy over ribs, add herbs and garlic, and simmer gently for 1.5 to 2 hours until tender.
Discard vegetables from the pan and reduce the sauce until it reaches a thick gravy consistency.
Boil salsify in salted water for 8 minutes until tender.
Drain salsify and toss with 25g butter, parsley, and seasoning.
Boil turnip chunks in water for 15 minutes until tender.
Drain turnips, add 50g butter, and mash into a smooth purée.
Reheat ribs in the sauce and serve alongside the bashed neeps and salsify.