Piancone Epicureo® Veal Short Ribs Hunter Style
Piancone Epicureo® Veal Short Ribs Hunter Style
Directions
- 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.
- Heat the oil in the bottom of a pot. Sauté the ham, mushrooms, onion and celery. Season.
- Add the water and bring to a simmer.
- Stir in the demi glace base and cook until it thickens. Add the tomatoes, artichokes, parsley and thyme. Bring to temperature.
- Reheat the short ribs in the sauce
- To plate make a bed of hot fettucine. Top with sauce and two short ribs.
Ingredients
- 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
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
