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Veal Short Ribs with English Pea Ragout



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36 veal short ribs (IMPS/NAMP 323), cut into 3-rib sections, about 9 lb.
8.0 cups of Sauce For Veal Short Ribs with English Pea Ragout Magnifying_glass
2 tsp. salt, divided
8.0 cups of English Pea Ragout Magnifying_glass
1 tsp. freshly grated nutmeg, more for garnish
1/2 tsp. ground white pepper
2 qt. light veal stock
3 cups diced onions
2 cups button mushrooms
3 ea. celery ribs, cut in 2-inch lengths
1 cup dry morels, coarsely crumbled
4 ea. garlic heads, cut crosswise in half
10 ea. fresh thyme sprigs
5 ea. whole cloves
2 ea. bay leaves


  1. 1
    Trim all visible fat from veal short ribs. Remove middle bone and one side bone from each veal rib section; reserve bones. Sprinkle 'inside' of veal with 1 tsp salt, nutmeg and pepper. Roll veal flap around remaining bone; tie with kitchen string. Place veal and reserved bones in deep pan just large enough to hold veal and bones in single layer.
  2. 2
    Add stock and 1 tsp salt; bring to a boil. Reduce heat to simmering; skim surface thoroughly. Add onions, mushrooms, celery, morels, garlic, thyme, cloves and bay leaves. Cover and simmer 3 hours or until veal is fork-tender.
  3. 3
    Remove veal. Strain braising liquid; discard solids. Pour braising liquid over veal. Cover and refrigerate until cool, preferably overnight.
  4. 4
    Before serving, slowly reheat veal in braising liquid. Drain veal; reserve liquid. Keep warm.
  5. 5
    Remove string from one veal rib section; place in center of plate. Spoon 3/4 cup sauce over veal. Spoon 3/4 cup ragout around veal. Sprinkle with nutmeg.


One Market Restaurant, San Francisco, CA, Executive Chef Adrian Hoffman

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cuisines North & South American
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