Professional Veal Short Rib Recipes

Oasis Braised Veal Short Ribs

By Chris Beuscher

Directions:

In a shallow dish, combine the flour, paprika, salt, cayenne pepper, oregano, thyme, and cinnamon. Season the ribs

liberally with salt and pepper, then dredge them in the seasoned flour, shaking to remove any excess. In a roti pan,

heat the 1/4 cup olive oil and 2 tablespoons of the butter over medium-high heat until hot. Add the short ribs, in batches

if necessary to prevent overcrowding, and cook until well-browned on all sides. Remove the ribs from the pan and set

aside. Add the mirepoix to the pan, and cook, stirring, until soft and caramelized around the edges. Do not undercook

the mirepoix. Let it caramelize. Add the garlic and pine nuts and cook, stirring, for 1 minute. Add the wine and sherry

and bring to a boil over high heat, stirring to deglaze the pan. Cook until reduced by half. Add the tomatoes and bay

leaves and cook, stirring, for 1 minute. Add 2 tablespoons of the parsley, the rosemary, thyme, chicken broth,

demiglace, and reserved ribs and bring to a boil. Reduce the heat to a simmer, season with salt and pepper,

cover tightly, and cook, turning the meat occasionally, until the meat is tender, 1 1/2 to 2 hours. To prepare for service,

remove the ribs and cover to rest. Process the pan contents PARTIALLY with a stick mixer, and stir to incorporate.

Replace the ribs and cover.

Service:

Serve with a mascarpone and truffle polenta or a risotto milanese. Plate the sauce and place the ribs on top of the

sauce or the risotto/polenta.

Suggested wine pairings:

Red: Zenato Amarone Di Valpolicella 2005

White: Burgans Rias Baixas Albarino 2005

Tomato Braised Veal Short Ribs

By Connor Rankin from Frederica Township in St. Simons Island, Georgia

2 cup Salt

2 cup Light Brown Sugar

4 ea Bay Leaves

4 T Black Peppercorns

2 T Crushed Red Pepper

3 T Yellow Curry Powder

3 T Paprika

10 ea Whole Cloves of Garlic

1 bunch Fresh Parsley

4 ea Rosemary Sprigs

8 ea Thyme Sprigs

2 gallons Cold Water

Mix all ingredients in water until salt and sugar dissolve. Place veal short ribs in solution and brine for at least

12 hours and no more than 24. Remove from brine and pat dry.

Preheat large braising pan and preheat one oven to 325 F. Season short ribs with salt and pepper and sear in pan

with half of the olive oil. Strain tomatoes, reserving liquid, and toss with half of the olive oil, salt, and pepper, then roast

in oven for 30-45 min, or until lightly caramelized. After all sides of short ribs are browned, remove and sauté onion,

carrot, celery, fennel, shallot, and garlic with red pepper, peppercorns, cloves, and bay leaves. Season with salt and

pepper and deglaze with wine and reduce. After wine reduces, add fresh herbs, fennel fronds, and roasted tomatoes,

spreading evenly. Place a roasting rack on top of vegetable matter (makes pulling short ribs easier), and add the short

ribs to the pan. Pour in the tomato juice and soy sauce. Add enough stock to just cover the meat, cover the pan, and place

in a 325 F oven for 5-6 hours, or until fork tender. Check them at about 4 hours. When done, allow to rest for

about 45 minutes before removing from pan. Puree the braising liquid with vegetables and pass through a fine

strainer into appropriately sized heavy bottom pot. Simmer until desired consistency is reached and adjust seasonings.

To serve, baste the short ribs with the sauce and place in 400 F oven bone side down until heated through.

Serve with additional sauce, creamy goat cheese risotto, and steamed asparagus. Garnish with fresh cut herbs

and balsamic reduction.

Meyer Lemon Braised Grass-Fed Veal Short Ribs with Cauliflower Puree and Apple Celery Leaf Slaw

By Jose Fernandez from The Ritz-Carlton New York, Battery Park in New York, NY

Serves 2

1. Pre-heat the oven to 400° Season the short ribs with salt and pepper. Lightly dredge in flour, set aside. Heat olive

oil in a small Dutch oven, over medium high heat. Sear the short ribs meat side down until crisp and browned,

about 3 minutes per side. Remove the short ribs, and turn the heat down to medium. Add the onion and garlic, sauté

until translucent, about 3 minutes. Add the carrots, celery, bay leaf, thyme, and Meyer lemon wedges, sauté until tender,

about 2 minutes. Add the short ribs back to the pot; add the wine simmering until reduced, about 2 minutes. Add the

veal stock, and bring to a boil. Cover remove from heat, and place in the oven. Cook covered for 1 hour. Turn the

heat down to 375° and cook uncovered for 1 more hour.

2. Remove from oven, transfer the short ribs to a plate, and keep warm. Strain the sauce into a small saucepot,

place over medium high heat and reduce by 1/2, stir in the butter and season with salt and pepper.

For the Cauliflower Puree:

1/2 head small cauliflower cut in small florets

1 cup milk

course salt and black pepper, to taste

1. Combine the cauliflower and the milk in a small saucepot, the milk should come 1/2 way up the cauliflower,

add a pinch of salt and pepper. Bring to a boil, turn down to a simmer; simmer for about 20 minutes until the

cauliflower is very tender, stirring occasionally, to ensure even cooking. Remove from heat and let sit 5 minutes.

Puree with an emersion blender until smooth, season with salt and pepper. Set aside and keep warm.

For the apple celery leaf slaw:

1/2 apple such as honey crisp, julienned

1/2 cup celery leaves

1/2 Meyer lemon, juice only

2 tablespoons chopped chives

course salt and black pepper, to taste

1. Combine all ingredients in a small bowl, toss gently to combine.

Plating:

Divide the cauliflower puree between two plates.

Cut the short ribs in individual pieces, and place 2 ribs on each plate on top of the cauliflower puree. Drizzle with

sauce and top with the apple celery leaf slaw.

Blueberry Chianti Braised Veal Short Ribs with Roasted Sweet Potatoes and Bitter Greens

By Scott Roule from Mama Ricotta’s in Charlotte, NC

- Place short ribs in a bowl and coat with the salt and pepper

- In a braising pan over medium high heat, heat oil almost to smoke point

- Sear short ribs on all sides

- Once well seared remove and set aside

- Add onions, shallots and garlic, saute until onions are translucent

- Deglaze with Chianti and reduce by 1/2

- Place shorts ribs on top of the onion mixture

- Add the chicken stock and 1 1/4C blueberry puree

- Bring to a boil and reduce heat

- Simmer covered until fork tender approx. 3-4 hours

- check occasionally to make sure there is no sticking

- Once fork tender remove ribs to a holding pan including and loose bones

- Puree braising liquid in a blender

- Add remaining blueberry puree

- Check seasoning add salt and pepper to taste

- Puree smooth and pour over ribs

- Use fresh blueberries to garnish and add texture

Sweet Potatoes:

4# Sweet potatoes, peeled, large dice

8oz Brown sugar

1 T Ground cinnamon

1 t Ground nutmeg

1# unsalted butter

salt and pepper to taste

- Preheat oven to 325

- Toss all ingredients in a bowl and well coat

- Place on a sheet tray and roast approx 30 mins

- Stir approx every ten minutes to ensure even cooking

- Remove and set aside

Bitter Greens:

8 qts Rape Greens, trimmed and washed

1 1/2 C Extra Virgin Olive Oil

4T Garlic, chopped

1 t Red pepper flakes

1T Salt, kosher

1t Black pepper

- Cut the greens in 1" squares

- In a large saute pan over medium high heat add the oil

- Add garlic and lightly brown

- Add red pepper flakes and infuse into the oil

- Add the greens and salt and pepper

- Cook until the greens are tender approx 15-20 mins

Finished plate:

- Place the 1/4 of the potatoes inthe center of a round 12" dinner plate

- Next to the potatoes place 1/4 of the greens

- Prop one short rib halfway on the potatoes and greens

- Laddle sauce over short ribs

- Garnish with fresh blueberries

Coconut-Braised Grain-Fed Veal Short Ribs over Winter Vegetable Medley with Green Curry

By Sara Welch from Bistro Aix in Jacksonville, Florida

For the Green Curry:

1 tablespoon serrano pepper, chopped

1 1/2 ounces jalapeno pepper, chopped

1 ounce lemongrass, bottom 3" of the stalk, sliced thinly

1 tablespoon shallot, chopped

1 ounce cilantro (stems and/or leaves), minced

1 tablespoon ginger, chopped

1 medium lime, zested and juiced

1 tablespoon garlic, pressed

1/4 teaspoon cumin, ground

1/2 teaspoon salt

4 fluid ounces coconut milk

For the Winter Vegetable Medley:

12 ounces carrots

12 ounces turnips

12 ounces beets

salt and pepper, as needed

extra virgin olive oil, as needed

water, as needed

6 ounces rappini, tough lower stalks removed

3 tablespoons unsalted butter

2 tablespoons whole cilantro leaves, for garnish

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1. Season the short ribs on all sides with salt and pepper. Heat the oil in a large dutch oven over medium heat until

shimmery. Brown the ribs on all sides, then remove to a plate and keep warm.

2. Pour off all but 1 tablespoon of fat from the pot and add the onion and jalapeno. Cook over medium heat until

softened and lightly golden. Add the ginger and garlic and continue to cook just until fragrant. Add chicken stock and

coconut milk. Return the ribs to the pot, bring everything to a boil, turn down to a bare simmer, cover tightly, and let cook

until the ribs are fork-tender. Depending on the thickness of the ribs, this may take anywhere from 1 to 4 hours.

3. Meanwhile, make the curry: Place the serrano, jalapeno, lemongrass, shallot, cilantro, ginger, lime zest and juice, garlic,

cumin, salt, and 1 ounce of the coconut milk in a small food processor and process until a smooth paste forms.

Preheat a saute pan on the stove over medium heat, add the curry paste, and cook, stirring frequently, until very aromatic

(about 2 minutes). Add the remaining coconut milk to the pan and heat through. Remove pan from heat and

keep sauce warm.

4. Meanwhile, roast the vegetables: Preheat the oven to 350*F. Place the carrots, turnips, and beets in separate

half hotel pans. Add salt and pepper to taste, a few drops of olive oil, and water to each pan to come approximately

1/4 inch up the side of each pan. Cover with aluminum foil, and roast until each vegetable is almost fork-tender.

Remove from pans; slice the carrots on the diagonal, and peel and dice the beets and turnips. Keep vegetables

separated and warm for service.

5. When the ribs are very tender and almost falling from the bone, remove them from their liquid and keep them warm.

Add the rappini to the braising liquid, cover the pot, and let cook on low heat while you finish the rest of the dish.

6. Melt the butter in separate saute pans over medium-high heat and add the roasted root vegetables to the pans

(one pan for each veg). Cook, tossing, until each is golden brown.

7. To plate: Divide the root vegetables among 4 heated plates, spooning them into the middle of each plate.

Drizzle a couple of tablespoons of curry sauce over each vegetable mound, lay the simmered rappini over each,

and carefully top each with a short rib. Spoon a bit more curry sauce over and around each rib (according to taste),

then top each with whole cilantro leaves.