Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Oil
2 1/2 lb Kosher-cut beef short ribs
1/3 c Cubed onion
1/3 c Celery
1/3 c Carrots
1 Bay leaf
1/4 c Brandy
2 c Beef stock
1 tb Arrowroot
Salt, pepper
1 Onion; cut into
- 3-inch julienne pieces
1 Turnip; peeled and cut into
- 3-inch julienne pieces
Parsley; chopped

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 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 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.

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