Piancone Epicureo® Veal Short Ribs Hunter Style


  1. Season the veal rib racks with salt and pepper. Sear the top side in a pan. Place a rack in a pan. Place the ribs on the rack. Add beef broth. Cover the pan tightly with foil and roast at 350 F until the veal is tender. (2 ½ -3 hours) Once cooked cut into individual ribs. These can be cooled and reheated to order.
  2. Heat the oil in the bottom of a pot. Sauté the ham, mushrooms, onion and celery. Season.
  3. Add the water and bring to a simmer.
  4. Stir in the demi glace base and cook until it thickens. Add the tomatoes, artichokes, parsley and thyme. Bring to temperature.
  5. Reheat the short ribs in the sauce
  6. To plate make a bed of hot fettucine. Top with sauce and two short ribs.


  • 2 racks Piancone® Epicureo Veal, Short Ribs
  • 2 cups beef stock
  • salt and pepper
  • 2 tbsp Luigi® Pomace oil
  • 1/2 cup Roma® Ham, Diced
  • 1 cup wild mushrooms, sliced
  • 1/2 cup Peak Fresh Produce® Onion(s), diced
  • 1/4 cup Peak Fresh Produce® Celery, diced
  • 1 qt water
  • 8 oz Minor's® Demi Glace Concentrate
  • 1 cup Piancone® Italian Tomatoes, peeled with purée, crushed
  • 4 ea Roma® Artichoke Hearts, Quartered
  • 1 tbsp Peak Fresh Produce Parsley, chopped
  • 2 sprigs Peak Fresh Produce® Thyme, Fresh
  • 1 lb Roma® Organic Fettucine, cooked