Braised Kosher-Cut Short Ribs
Yield
6 servingsPrep
?Cook
?Ready
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
|
*
|
| 2 ½ | pounds |
beef, short ribs
koshercut |
|
| ⅓ | cup |
onions
cubed |
|
| ⅓ | cup |
celery
|
|
| ⅓ | cup |
carrots
|
|
| 1 | each |
bay leaves
|
*
|
| ¼ | cup |
brandy
|
*
|
| 2 | cups |
beef stock
prefer veal stock if possible |
|
| 1 | tablespoon |
arrowroot flour
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | each |
onions
cut into 3inch julienne pieces |
|
| 1 | each |
turnip
peeled, cut into 3inch julienne pieces |
*
|
| 1 | x |
parsley leaves
freshly chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
|
*
|
| 1.1 | kg |
beef, short ribs
koshercut |
|
| 79 | ml |
onions
cubed |
|
| 79 | ml |
celery
|
|
| 79 | ml |
carrots
|
|
| 1 | each |
bay leaves
|
*
|
| 59 | ml |
brandy
|
*
|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 15 | ml |
arrowroot flour
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | each |
onions
cut into 3inch julienne pieces |
|
| 1 | each |
turnip
peeled, cut into 3inch julienne pieces |
*
|
| 1 | x |
parsley leaves
freshly chopped |
*
|
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.
