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 --
Cubed
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.
Add2 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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