Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Oil
2 1/2 lb Kosher cut short ribs
1 c Onion, celery, carrots; cube
1 Bay leaf
1/4 c Brandy; optional
2 c Beef stock
1 tb Arrowroot
Salt , pepper; to taste
1 Onion; julienned
1 Turnip; julienned
Parsley; chopped

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.

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