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Braised Kosher-Cut Short Ribs













Trans-fat Free, Low Carb


1 x vegetable oil
2 ½ pounds beef, short ribs
cup onions
cup celery
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


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

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Nutrition Facts

Serving Size 310g (10.9 oz)
Amount per Serving
Calories 92078% of calories 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?


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