Braised Kosher-Cut Short Ribs

Ingredients

Directions

Heat 2 tablespoons oil in large skillet.

Add ribs and sauté 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 sauté 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 julienned onion and turnip and sauté until lightly browned.

Place julienned vegetables on short ribs and pour sauce over all.

Garnish with parsley.