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
For Rub: Combine all Rub ingredients in small bowl such as salt, peppercorns and cumin seeds. Set aside.
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.
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.
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