The grilled short ribs

4 servings

Ingredients

Quantity Ingredient
6 tablespoons Oil
2½ pounds Kosher cut short ribs
1 cup Onion, celery, carrots; cube
1 Bay leaf
¼ cup Brandy; optional
2 cups Beef stock
1 tablespoon Arrowroot
Salt , pepper; to taste
1 Onion; julienned
1 Turnip; julienned
Parsley; chopped

Directions

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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