Braised Kosher-Cut Short Ribs

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.