Barbecued Veal Ribs with Roasted Red Peppers & Sweet Corn

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prepare

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serves

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

Cut veal rib sections into individual ribs. Marinate veal ribs in wine, vinegar and rosemary in refrigerator overnight.
2

Remove ribs from marinade; pat completely dry. Discard marinade.
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

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

Baste 2 ribs with barbecue sauce; finish in hot oven or salamander.
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