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Braised Veal Short Ribs Au Gratin with Guava and Tabasco Jalapeno Chili Sauce



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4 ea. peppercorns
6.0 cups of Tabasco Jalapeno Chili Sauce Magnifying_glass
3 ea. parsley sprigs
12.0 pieces of Root - Vegetable Gratin Magnifying_glass
2 ea. thyme sprigs
1 ea. bay leaf
12 lb. veal short ribs
kosher salt and pepper, as needed
1 cup chopped onion
1/2 cup chopped carrot, about 4 oz.
1/2 cup chopped celery, about 2 oz.
1 tbsp. olive oil, about 2 oz.
1 cup red wine
rich veal stock
1/2 cup Tabasco Chipotle Pepper Sauce
2 ea. dried chilies, stemmed, seeded
fried potato curls, for garnish


  1. 1
    For Bouquet Garni: Mix ingredients such as peppercorns, parsley sprigs, thyme sprigs and bay leaf; set aside.
  2. 2
    Season veal short ribs with salt and pepper. Mark short ribs on grill; set aside.
  3. 3
    Sauté onion, carrot and celery in oil in large roasting pan until brown. Deglaze pan with wine and reduce to au sec. Add Bouquet Garni, veal stock, chipotle pepper sauce and dried chilies; bring to a boil. Add short ribs, bone side up; cover tightly. Braise in 325°F oven 2 to 2-1/2 hours or until veal is fork-tender. Remove short ribs from pan; reserve braising liquid. Remove meat from bones, trimming off any excess fat. Keep warm; set aside.
  4. 4
    Per Order: Plate 4 to 5 oz veal. Ladle 2 oz sauce over veal. Serve with 4 x 4-inch portion Root Vegetable Gratin. Garnish with fried potato curls.

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preparation methods
cuisines North & South American
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