Barbecued Piancone Epicureo® Veal Short Ribs
Barbecued Piancone Epicureo® Veal Short Ribs
Directions
- Season short ribs with salt and lemon pepper. Roast in single layer in preheated 300-degree oven for 3 hours, rotating halfway through.
- While short ribs are cooking, pour Hefeweizen or Lambic in saucepan and bring to boil. Reduce by half, add bbq sauce and cook to desired consistency.
- Remove short ribs from oven; cool to room temperature. Cut short ribs into single or double bones; glaze with bbq sauce. Continue cooking until short ribs pull easily from bone; toss with sauce before serving.
- Dress grape tomatoes in balsamic vinaigrette.
- Season and roast fingerling potatoes until tender. While warm, toss with scallions, rosemary, and honey mustard dressing.
- Divide warm potato salad evenly among four serving plates.
- Add bbq short ribs and garnish with marinated grape tomatoes.
Ingredients
- 4 lb Piancone® Epicureo Veal, Short Ribs
- 1 tbsp Magellan® Lemon Pepper
- 1 tbsp Diamond Crystal Kosher Salt
- 1 cup Raspberry Hefeweizen or Raspberry Lambic
- 2 cups West Creek® BBQ Sauce, Jala-Mango
- 12 oz potato(es), fingerling, cut in half, roasted
- 1/4 cup Peak Fresh Produce® Onion(s), Green, sliced
- 2 tsp Peak Fresh Produce® Rosemary, Fresh, minced
- 1/2 cup Village Garden® Honey Mustard Dressing
- 4 oz Peak Fresh Produce® Tomato(es), Grape, cut in half
- 1/4 cup Village Garden® Tuscan Balsamic Vinaigrette
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
