Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Oil

  2. 2 1/2 lbs 1135g / 40oz Kosher cut short ribs

  3. 1 cup 110g / 3.9oz Onion - celery, carrots -- Cubed

  4. 1 Bay leaf

  5. 1/4 cup 59ml Brandy - optional

  6. 2 cups 474ml Beef stock

  7. 1 tablespoon 15ml Arrowroot Salt - pepper, to taste

  8. 1 Onion - julienned

  9. 1 Turnip - julienned Parsley - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 minutes or until browned. Place vegetables and short ribs in roasting pan. Bake at 450x 15-20 minutes to braise. Add brandy and beef stock. reduce oven heat to 350x and bake covered 1ae 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. Recipe By : Per serving: 3069 Calories (kcal); 327g Total Fat; (95% calories from fat); 1g Protein; 33g Carbohydrate; 0mg Cholesterol; 1084mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 65 1/2 Fat; 0 Other Carbohydrates


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