Barbecued Piancone Epicureo® Veal Short Ribs


  1.  Season short ribs with salt and lemon pepper. Roast in single layer in preheated 300-degree oven for 3 hours, rotating halfway through.
  2. 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.
  3. 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. 
  4. Dress grape tomatoes in balsamic vinaigrette.
  5. Season and roast fingerling potatoes until tender. While warm, toss with scallions, rosemary, and honey mustard dressing.
  6. Divide warm potato salad evenly among four serving plates.
  7. Add bbq short ribs and garnish with marinated grape tomatoes.


  • 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