Recipe - Braised Kosher-Cut Short Ribs

Oil
1 cup Cubed onion/celery/carrot
One fourth cup Brandy
1 tablespoon Arrowroot
1 Onion, in 3" julienne pcs
Parsley, chopped
2 One half pound Koshercut beef short ribs
1 Bay leaf
2 cup Beef stock
Salt, pepper
1 Turnip, in 3" julienne pcs

Koshercuts of meat are taken from the front portion of the animal.
Heat 2 tablespoons oil in large skillet. Add ribs and saute 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
saute 5 minutes or until browned. Place sauteed 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 One half cup strained liquid until well blended. Cook, stirring, until
smooth and slightly thickened. Gradually add remaining strained liquid and
continue cooking over mediumlow 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 saute
until lightly browned. Place julienned vegetables on short ribs and pour
sauce over all. Garnish with parsley.
Los Angeles Times Created by: The Grill, Los Angeles

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