Piancone Epicureo Veal Short Ribs Latte


  1. Season the veal rib racks with salt, pepper and Piancone espresso.
  2. Sear the top side in a pan.
  3. Place a rack in a pan. Place the ribs on the rack.
  4. Add a mixture (half and half) beef broth and root beer.
  5. Cover the pan tightly with foil and roast at 350 F until the veal is tender. (2 ½ -3 hours)
  6. Once cooked cut into individual ribs.
  7. Sauté the diced onion in a little oil until translucent. Season with white pepper and salt.
  8. Add the quart of cream and cook until the cream is half gone.
  9. Strain out the onions and discard.
  10. Place some of the onion cream in a cup and add two ribs.


  • - IBC® Root Beer
  • 1 qt. Nature's Best Dairy® Cream, Heavy
  • - oil
  • 1 onion(s), diced
  • 1 Rack Piancone® Epicureo Veal, Short Ribs
  • - Piancone® Espresso
  • - Ridgecrest® Beef Base
  • - salt and pepper
  • - white pepper, ground