The Grilled Short Ribs Recipe - Cooking Index
The Grilled Short Ribs Recipe - Cooking Index
| 6 tablespoons | 90ml | Oil |
| 2 1/2 lbs | 1135g / 40oz | Kosher cut short ribs |
| 1 cup | 110g / 3.9oz | Onion - celery, carrots -- |
| Cubed | ||
| 1 | Bay leaf | |
| 1/4 cup | 59ml | Brandy - optional |
| 2 cups | 474ml | Beef stock |
| 1 tablespoon | 15ml | 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 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
Source:
Mary Sue Milliken and Susan Feniger
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.