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Peppered Short Ribs of Veal with Firecracker Apple Sauce and Sour Cream



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3 tbsp. kosher salt
3.0 cups of Firecracker Apple Sauce Magnifying_glass
2 tbsp. black peppercorns, crushed
1-1/2 tbsp. cumin seeds
36 veal short ribs, cut into 3 rib sections, about 9 lb.
3 ea. carrots, chopped
2 ea. celery ribs, chopped
1 ea. onion, chopped
1 ea. garlic heads, cut crosswise in half
1 ea. jalapeño pepper, seeded, chopped
1/2 cup brandy
1/4 cup unsalted butter, melted
1-3/4 cups fresh chives, chopped, divided
24 ea. flour tortillas (5-1/4 or 6 inch), warmed
3 cups sour cream


  1. 1
    For Rub: Combine all Rub ingredients in small bowl such as salt, peppercorns and cumin seeds. Set aside.
  2. 2
    Trim all visible fat from veal short ribs. Combine ribs, water, carrots, celery, onion, garlic and jalapeño pepper in roasting pan; cover pan tightly with aluminum foil. Braise in 325°F oven 2-1/2 to 3 hours or until veal is fork-tender. Drain ribs; cool slightly.
  3. 3
    Press 1/2 Tbsp rub mixture evenly onto meaty sides of short ribs. Drizzle brandy evenly over ribs. Grill ribs over medium heat 10 to 13 minutes or until crispy; basting with butter and turning halfway through cooking.
  4. 4
    Per Order: Sprinkle 1 Tbsp chives on each 3-rib portion. Serve with 1/4 cup Firecracker Apple Sauce, 2 tortillas and 1/4 cup sour cream.


David and Donnatela, New York, NY, Executive Chef David Burke

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cuisines North & South American
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