Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x Oil 2 1/2 lb Kosher-cut beef short ribs
1 c Cubed onion/celery/carrot 1 ea Bay leaf
1/4 c Brandy 2 c Beef stock
1 tb Arrowroot 1 x Salt, pepper
1 ea Onion, in 3" julienne pcs 1 ea Turnip, in 3" julienne pcs
1 x Parsley, chopped

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 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.
Los Angeles Times - Created by: The Grill, Los Angeles

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