Braised kosher-cut short ribs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Oil |
| 1 | cup | Cubed onion/celery/carrot |
| ¼ | cup | Brandy |
| 1 | tablespoon | Arrowroot |
| 1 | each | Onion, in 3\" julienne pcs |
| 1 | x | Parsley, chopped |
| 2½ | pounds | Kosher-cut beef short ribs |
| 1 | each | Bay leaf |
| 2 | cups | Beef stock |
| 1 | x | Salt, pepper |
| 1 | each | Turnip, in 3\" julienne pcs |
Directions
Kosher-cuts 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 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 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