The grilled short ribs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Oil |
| 2½ | pounds | Kosher cut short ribs |
| 1 | cup | Onion, celery, carrots; cube |
| 1 | Bay leaf | |
| ¼ | cup | Brandy; optional |
| 2 | cups | Beef stock |
| 1 | tablespoon | Arrowroot |
| Salt , pepper; to taste | ||
| 1 | Onion; julienned | |
| 1 | Turnip; julienned | |
| Parsley; chopped | ||
Directions
Heat 2 tablespoons of oil in large skillet. Add short ribs and saute 2 min.on each side or until well browned. Remove from pan. Set aside.
Add 2 tablespoons oil to skillet and heat. Add cubed onion, celery and carrots and bay leaf and saute 5 min. or until browned.
Place vegetables and short ribs in roasting pan. Bake at 450° 15-20 min. to braise. Add brandy and beef stock. reduce oven heat to 350° and bake covered 1¾ to 2 hoursor until meat falls away from bone.
Remove short ribs from pan and set aside. Discard vegetables.
Strain pan juices. Heat 1 tablespoon oil in small skillet. stir in arrowroot until smooth and slightly thickened. Strain again. Season to taste with salt and pepper.
Heat 1 tablespoon oil and add julienne onion and turnip and saute until lightly browned. place vegetables on top of short ribs. Pour sauce over vegetables and garish with parsley.