Braised Short Ribs

½ cup + 1Tbl   Cottonseed Oil

2 ½ Lbs.          Kosher-cut 3 Bone Short Ribs - 2" thick

1 cup               Onion, celery, carrots - combined and cubed

1 ea.                 Bay Leaf

¼ cup              Brandy

4 cups              Beef Stock

1 Tbl                Arrowroot

2 Tbl                Steak Seasoning Mix - granulated garlic, kosher salt & pepper

½ cup              Onion - cut into 3" julienne strips

½ cup              Turnip - peeled and cut into 3" julienne strips

½ cup              Celery - cut into 3" julienne strips

Chopped parsley, for garnish

Step 1 - Season short ribs with Steak seasoning all around. In large skillet heat ½ cup oil, once oil is hot, then place the short ribs in skillet to sear. Cook for about 2 minutes on each side or until browned.  Remove short ribs from pan and set aside.   Leave remaining oil in skillet and bring back to medium high heat.  Place the cubed vegetables and bay leaf in the skillet, sauté for 3-4 minutes or until vegetables start to brown.

Step 2 - Place braised vegetables in roasting pan, and then place the short ribs on top of the vegetables. Add in the brandy and beef broth; be sure to cover the short ribs with the beef broth. Cover roasting pan with foil and bake at 350 degrees for 1 hour and 45 minutes or until meat starts to fall off the bone

Step 3 - While short ribs are cooking peel turnips and cut into 3" julienne strips. Cut celery and onions also into 3" julienne strips. Lightly steam vegetables until al dente and hold on the side. Turnips will take a little longer to cook al dente.

Step 4 - Remove short ribs from pan and set aside.  Strain the beef broth liquid in separate container and save.  Melt 1-tablespoon oil in a small skillet.  Stir in the arrowroot until smooth.  Cook and stir until golden brown.  Stir in ½ cup the strained liquid stirring until smooth and slightly thickened.  Gradually add remaining strained liquid and continue cooking over medium-low heat, stirring until the sauce is smooth and slightly thickened.  Strain again.  Season to taste with salt and pepper.

Step 5 - Heat 1 to 2 tablespoons oil in pan then add your julienne onion, celery and turnips and sauté until lightly browned.  Place short ribs on plate, ladle sauce over the short ribs and then place cooked vegetables on top. Garnish with chopped parsley and serve with Horseradish Sauce 

Makes two servings

Rib Sauce

2 Tbl                Butter (unsalted)

2 Tbl                Shallots, diced

½ cup              Onions, chopped rough

1                      Bay Leaves

¼ cup              Brandy

½ gal.              Short Rib Stock (drain grease) or Swanson Beef Broth

2 Tbl                Beef Base

½  cup             Roux*

Step 1 - In a large heavy bottom sauce pot, sauté the butter, shallots, onions and bay leaf for 5-8 minutes.

Step 2 - Add in the brandy and light with a match to burn off the alcohol.

Step 3 - Once the alcohol is burned off then add in the beef stock and beef base. Bring to a medium boil and reduce over high heat for 10 minutes.

Step 4 - Add in the roux to lightly tighten Let cook for 15-20 minutes over medium heat. Strain, season with little lemon juice and hot sauce to taste.

*Roux mix - ¼ cup of clarified butter mixed with 1 cup of all purpose flour