Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Braised Kosher-Cut Short Ribs

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

6 servings

Prep

?

Cook

?

Ready

3 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 x vegetable oil
* Camera
2 ½ pounds beef, short ribs
koshercut
Camera
cup onions
cubed
Camera
cup celery
Camera
cup carrots
Camera
1 each bay leaves
* Camera
¼ cup brandy
* Camera
2 cups beef stock
prefer veal stock if possible
Camera
1 tablespoon arrowroot flour
Camera
1 x salt
to taste
* Camera
1 each onions
cut into 3inch julienne pieces
Camera
1 each turnip
peeled, cut into 3inch julienne pieces
* Camera
1 x parsley leaves
freshly chopped
* Camera

Ingredients

Amount Measure Ingredient Features
1 x vegetable oil
* Camera
1.1 kg beef, short ribs
koshercut
Camera
79 ml onions
cubed
Camera
79 ml celery
Camera
79 ml carrots
Camera
1 each bay leaves
* Camera
59 ml brandy
* Camera
473 ml beef stock
prefer veal stock if possible
Camera
15 ml arrowroot flour
Camera
1 x salt
to taste
* Camera
1 each onions
cut into 3inch julienne pieces
Camera
1 each turnip
peeled, cut into 3inch julienne pieces
* Camera
1 x parsley leaves
freshly chopped
* Camera

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 350℉ (180℃) 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 ½ 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 310g (10.9 oz)
Amount per Serving
Calories 92078% from fat
 % Daily Value *
Total Fat 80g 122%
Saturated Fat 34g 169%
Trans Fat 0g
Cholesterol 178mg 59%
Sodium 263mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 86g
Vitamin A 24% Vitamin C 4%
Calcium 4% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe