2 tsps. olive oil8 lbs. beef short ribs — (salt and black pepper, to taste)1 lb. diced carrot 1 lb. diced onion1 lb. diced celery 1 Tbsp. ground cumin2 qts. beef or veal stock 4 lbs. large russet potatoes 2 qts. clarified butter or vegetable oil or combination, plus more for sautéeing 1. For the ribs: In rondo or deep sauté pan, heat oil over medium heat. Season short ribs with salt and pepper and brown on all sides. Remove ribs, pour off excess fat and add carrot, onion, celery and ...
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