------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Braised Kosher-cut Short Ribs
 Categories: Meats Main dish L.a. times   
   Servings:  4
 
 	    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 T  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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