------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Braised Kosher-cut Short Ribs
Categories: Beef
Servings: 4
Oil
1 c Onion; cubed
1 c Celery; cubed
1 c Carrot; cubed
1/4 c Brandy
1 tb Arrowroot
1 Onion; in 3" julienne pieces
Parsley; chopped
2 1/2 lb Kosher-cut beef short ribs
1 Bay leaf
2 c Beef stock
Salt, pepper
1 Turnip; in 3" julienne pieces
Kosher-cuts of meat are taken from the front portion of the animal.
Heat 2 tb oil in large skillet. Add ribs and saute 2 minutes on each
side or until browned. Remove from pan. Set aside. Add another 2 tb
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 450 F for 15 to 20 minutes. Add brandy and
stock. Reduce oven heat to 350 F 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 tb oil in small skillet. Stir in arrowroot until smooth. Cook
and stir until golden brown. Stir in 1/2 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 tb 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.
Recipe by Los Angeles Times, The Grill, Los Angeles
