14 pounds (24 each) Veal Short Ribs
4 cups dry red wine
2 cups red wine vinegar
12 each fresh rosemary sprigs
salt and pepper as needed
Roasted Peppers and Corn:
3-1/2 quarts fresh corn kernels
6-1/2 ounces (1-1/3 cups) sliced shallots
3 tablespoons grapeseed oil
2 cups roasted sweet red peppers, peeled, diced
salt and pepper to taste
1/2 cup fresh basil, cut into fine chiffonade
3 cups barbecue sauce
Preparation
Veal Short Ribs/Marinade:
Cut veal rib sections into individual ribs. Marinate veal ribs in wine, vinegar and rosemary in refrigerator overnight.
Remove ribs from marinade, pat completely dry. Discard marinade.
Place ribs with approximately 1 inch of water in hotel pans, cover tightly with aluminum foil. Braise in 325 degree F oven for 2 to 2-1/2 hours until veal is tender. Drain ribs. Season with salt and pepper.
Roasted Peppers and Corn:
Sauté corn and shallots in oil 20 minutes or until corn is tender. Stir in peppers. Season with salt and pepper, add basil. Keep warm.
For Service:
Per Order:
Baste 2 ribs with barbecue sauce, finish in hot oven or salamander.
Place 1 cup corn mixture in center of plate. Top with veal ribs. Drizzle with additional barbecue sauce for garnish.
Recipe Developed by Executive Chef Todd Gray, Equinox, Washington, D.C.
Photo and Recipe funded by America's Beef & Veal Producer's through the Cattlemen's Beef Board
