In a large rondeau add soybean and pomace oil over medium high heat. Lightly brown both sides of the veal short ribs then remove from pot and reserve.
Add onions to the rondeau and cook to brown for 3-4 minutes stirring.
Pour in red wine and add garlic cloves, bay leaf, and thyme sprigs. Simmer wine for 3-4 minutes.
Whisk in beef broth and marinara sauce then add veal short ribs to the pot. Cover and cook for 1-2 hours until the veal is fork tender. Remove from pot and place in a bowl.
Whisk together orange sauce and mint. Toss veal short ribs in orange and mint sauce.
Pre-heat oven to 450°F. Place coated ribs on a sheet pan lined with parchment paper. Cook for 6-8 minutes to form a glaze on ribs. Remove from oven.
Toss arugula with extra virgin olive oil and lemon juice.
Portion arugula salad on plate then arrange grapes and goat cheese on top of arugula. Place glazed ribs on top of salad then sprinkle with sesame seeds and serve.
Ingredients
5 lbs. Piancone® Epicureo Veal, Short Ribs
1 bottle ea. cabernet wine, (750 ml.)
2 cups West Creek beef broth
1 ea. Peak Fresh Produce® Onion(s), Yellow, medium dice
