Piancone Epicureo® Short Ribs Two Ways


  1. Season short ribs with salt and pepper. Heat oil in braising pan, add short ribs and brown on all sides.
  2. Remove short ribs, add mushrooms, onions, and garlic to pan. Cook until onions are softened, add tomato paste and stir.
  3. Add Marsala, deglaze pan, reduce by half. Add short ribs to pan, add herbs, bay leaf, and stock; bring to simmer. Cover pan tightly with foil or tight-fitting lid, cook in 325°F oven for a few hours until short ribs are tender.
  4. Remove short ribs from pan, remove herbs and bay leaf.
  5. Reduce sauce, if necessary, finish with half the butter and green onions.
  6. Melt remaining butter in broccolini.
  7. Slice short ribs into four even pieces. Divide short ribs on four plates, place broccolini on each plate, ladle sauce over short ribs (use enough for ravioli), and place two short rib ravioli on top of sauce.


  • 2 to 3 tbsp Brilliance Butter Flavored Oil
  • 1 pc Piancone® Epicureo Veal, Short Ribs
  • 2 tsp Morton® Kosher salt
  • 1 tsp Magellan® Black Pepper, ground
  • 1/2 ea Peak Fresh Produce® Onion(s), Red, peeled, finely chopped
  • 1 1/2 cups Peak Fresh Produce® cremini mushrooms, sliced
  • 4 pc Peak Fresh Produce® Garlic, sliced
  • 1/4 cup West Creek® Tomato Paste
  • 1 sprig Peak Fresh Produce® Rosemary, Fresh
  • 1 sprig Peak Fresh Produce® Thyme, Fresh
  • 1 ea McCormick® bay leaf
  • 2 cups marsala wine, dry
  • West Creek beef broth
  • 1/4 cup Nature's Best Dairy® Butter
  • 2 pc Peak Fresh Produce® Onion(s), Green, thinly sliced
  • 8 pc Piancone Epicureo® short rib ravioli, cooked
  • 8 pc Mann’s® Broccolini, cooked