By: AviGlatt   On: Wednesday 21 June, 2017

2 1/2 lb Kosher-cut beef short ribs 1/3 c Cubed onion 1/3 c

Celery 1/3 c Carrots 1 Bay leaf 1/4 c Brandy

2 c Beef stock 1 tb Arrowroot Salt, pepper 1 Onion –

cut int - 3-inch julienne pieces 1 Turnip -- peeled and cut into

- 3-inch julienne pieces Parsley -- chopped

Heat 2 tablespoons oil in large skillet. Add ribs and sautés 2 minutes on

Each side or until browned. Remove from pan. Set aside. Add another 2

Tablespoons oil to skillet and heat. Add cubed vegetables and bay leaf and

Sautés 5 minutes or until browned. Place sautéed vegetables and ribs in

Roasting pan. Bake at 450F 15 to 20 minutes. Add brandy and stock. Reduce

Oven heat to 350F and bake, covered, 1 hour and 45 minutes to 2 hours, or

Until meat falls away from bone. Remove ribs from pan. Set aside. Discard

Cubed vegetables. Strain pan liquid. Heat 1 tablespoon oil in small

Skillet. Stir in arrowroot until smooth. Cook and stir until golden brown.

Stir in 1/2 cup strained liquid until well blended. Cook, stirring, until

Smooth and slightly thickened. Gradually add remaining strained liquid and

Continue cooking over medium-low heat, stirring until sauce is smooth and

Slightly thickened. Strain again. Season to taste with salt and pepper.

Heat 1 to 2 tablespoons oil. Add julienne onion and turnip and sautés until

Lightly browned. Place julienne vegetables on short ribs and pour sauce

Over all. Garnish with parsley.