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Thai BBQ Veal Short Ribs with Ginger Slaw



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20 lb. veal short ribs (IMPS/NAMP 323)
6.0 cups of Ginger Slaw Magnifying_glass
thinly sliced green onions, for garnish
5.5 cups of Thai Barbecue Sauce Magnifying_glass
toasted sesame seeds, for garnish


  1. 1
    Combine ribs with approx. 1 inch of water in hotel pans; cover pans tightly with aluminum foil. Braise in 325°F oven 2 to 2-1/2 hours or until veal is tender. Drain ribs; cool slightly. Trim and cut into 1-rib pieces. Return ribs to pan; add Thai Barbecue Sauce, turning to coat. Keep warm.
  2. 2
    Drain 1/2 cup Ginger Slaw; place in center of plate. Top with 3 rib pieces. Sprinkle with green onion and sesame seeds.


When trimming fat from veal short ribs, there will be some useable veal remnants. Shred it and use it in veal quesadillas or another menu item.

Recipe developed by Tim Cushman for '99 ad campaign. Tested, refined and edited by Culinary Center, November, 1998. Pix. No. 1061

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cuisines Asian, Thai
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