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Barbecued Veal Ribs with Roasted Red Peppers & Sweet Corn



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24 ea. veal short ribs (IMPS/NAMP 323), about 14 lb.
4 cups dry red wine
2 cups red wine vinegar
fresh rosemary sprigs
salt and pepper, to taste
3-1/2 qt. fresh corn kernels
1-1/3 cups sliced shallots, about 6-1/2 oz.
3 tbsp. grapeseed oil
2 cups roasted sweet red peppers, peeled, diced
1/2 cup fresh basil, cut into fine chiffonade
3 cups barbecue sauce


  1. 1
    Cut veal rib sections into individual ribs. Marinate veal ribs in wine, vinegar and rosemary in refrigerator overnight.
  2. 2
    Remove ribs from marinade; pat completely dry. Discard marinade.
  3. 3
    Place ribs with approx. 1 inch of water in hotel pans; cover tightly with aluminum foil. Braise in 325°F oven for 2 to 2-1/2 hours until veal is tender. Drain ribs. Season with salt and pepper.
  4. 4
    Sauté corn and shallots in oil 20 minutes or until corn is tender. Stir in peppers. Season with salt and pepper; add basil. Keep warm.
  5. 5
    Baste 2 ribs with barbecue sauce; finish in hot oven or salamander.
  6. 6
    Place 1 cup corn mixture in center of plate. Top with veal ribs. Drizzle with additional barbecue sauce for garnish.


Equinox, Washington, D.C., Executive Chef Todd Gray

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cuisines North & South American
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