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.