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1
Heat 2 tablespoons oil in large skillet.
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2
Add ribs and saute 2 minutes on each side or until browned.
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3
Remove from pan.
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4
Set aside.
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5
Add another 2 tablespoons oil to skillet and heat.
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6
Add cubed vegetables and bay leaf and saute 5 minutes or until browned.
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7
Place sauteed vegetables and ribs in roasting pan.
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8
Bake at 450F 15 to 20 minutes.
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9
Add brandy and stock.
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10
Reduce oven heat to 350F (180C) and bake, covered, 1 hour and 45 minutes to 2 hours, or until meat falls away from bone.
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11
Remove ribs from pan.
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12
Set aside.
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13
Discard cubed vegetables.
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14
Strain pan liquid.
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15
Heat 1 tablespoon oil in small skillet.
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16
Stir in arrowroot until smooth.
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17
Cook and stir until golden brown.
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18
Stir in 1/2 cup strained liquid until well blended.
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19
Cook, stirring, until smooth and slightly thickened.
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20
Gradually add remaining strained liquid and continue cooking over medium-low heat, stirring until sauce is smooth and slightly thickened.
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21
Strain again.
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22
Season to taste with salt and pepper.
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23
Heat 1 to 2 tablespoons oil.
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24
Add julienned onion and turnip and saute until lightly browned.
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25
Place julienned vegetables on short ribs and pour sauce over all.
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26
Garnish with parsley.
