HOW TO COOK VEAL RIBS RECIPES
PAN-FRIED VEAL RIB CHOPS - HOW TO COOK MEAT
The ribeye is one of my favorite steaks. It makes sense then, that the veal rib chop—basically a young, bone-in ribeye—would be one of the best things I have ever eaten. Veal has had a slightly controversial past. However, I am told by multiple foodie friends and butchers that the conditions for young calves have improved greatly over the past few years; it's okay to eat veal again. Which is great because it's delicious.
Provided by Nils Hoyum
Total Time 17 minutes
Prep Time 07 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Steps to Make Pan-Fried Veal Rib Chops
- Tips & Tricks
Nutrition Facts : ServingSize 4 oz, Calories 267, FatContent 11 g, SaturatedFatContent 4 g, CholesterolContent 138 mg, SodiumContent 275 mg, CarbohydrateContent 0.0 g, FiberContent 0.0 g, SugarContent 0.0 g, ProteinContent 38 g
CATALAN-STYLE BRAISED VEAL RIBS WITH GREEN OLIVES RECIPE ...
Finding veal ribs isn't always easy, but they're so tender, they're worth the search. Because they're milder than beef ribs, the rich braising liquid here adds even more complexity while the nutty picada spooned in at the end imparts a sweet, earthy depth. More Veal Recipes
Provided by Stanley Lobel
Total Time 4 hours 0 minutes
Yield 6 to 8
Number Of Ingredients 19
Steps:
- In a large roasting pan, toss the ribs with 1/2 cup of the oil and the thyme and garlic. Refrigerate for at least 8 hours, or overnight. Return the ribs to room temperature. Reserve the garlic; discard the thyme.
- Preheat the oven to 275°. In a very large, deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the onions and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the celery, carrot and bell pepper and cook until softened, about 5 minutes. Add the reserved garlic and cook for 1 minute. Add the chopped tomatoes, season with salt and pepper and cook over moderately high heat, stirring occasionally, until thickened, about 15 minutes. Transfer the sauce to a bowl and rinse out and dry the skillet.
- Add 1/4 cup of the olive oil to the skillet and heat until shimmering. Season half of the veal ribs with salt and pepper, then dust with flour, tapping off any excess. Add the floured ribs to the skillet and cook over moderately high heat, turning occasionally, until browned all over. Using tongs, transfer the ribs to the roasting pan. Wipe out the skillet. Repeat with the remaining 1/4 cup of olive oil and ribs.
- Pour off all but 2 tablespoons of the fat in the skillet, add the wine and cook over moderate heat until reduced to 2 cups, 7 minutes. Add the tomato sauce, stock, bay leaves, paprika and cayenne. Bring to a boil and pour over the ribs. Season generously with black pepper. Add the water. Cover the roasting pan tightly with foil and bring the ribs to a simmer over 2 burners. Carefully transfer the pan to the lower third of the oven and bake for 2 1/2 hours, or until the meat is falling-off-the-bone tender.
- Preheat the broiler. Using a slotted spoon, arrange the ribs on a large baking sheet. Broil the ribs 8 inches from the heat, turning occasionally, until lightly browned. Transfer the ribs to a platter and cover loosely with foil.
- Stir the olives and the Catalan Picada into the braising sauce. Set the roasting pan over 2 burners and boil the sauce over moderately high heat until the sauce is slightly reduced, about 10 minutes. Discard the bay leaves. Pour the sauce over the ribs and serve.
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CATALAN-STYLE BRAISED VEAL RIBS WITH GREEN OLIVES RECIPE ...
Finding veal ribs isn't always easy, but they're so tender, they're worth the search. Because they're milder than beef ribs, the rich braising liquid here adds even more complexity while the nutty picada spooned in at the end imparts a sweet, earthy depth. More Veal Recipes
From foodandwine.com
Total Time 4 hours 0 minutes
From foodandwine.com
Total Time 4 hours 0 minutes
- Stir the olives and the Catalan Picada into the braising sauce. Set the roasting pan over 2 burners and boil the sauce over moderately high heat until the sauce is slightly reduced, about 10 minutes. Discard the bay leaves. Pour the sauce over the ribs and serve.
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Make and share this Simple Baked Rosemary and Olive Oil Veal Chops recipe from Food.com.
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Total Time 1 hours
Calories 586.9 per serving
From food.com
Total Time 1 hours
Calories 586.9 per serving
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In a large Dutch oven add 2 tablespoons olive oil and heat over medium-high heat. Season the flour and ribs with Kosher salt and freshly ground black pepper. Dredge the ribs in the flour, shaking off any excess. Add half of the short ribs to the pan and sear on all sides until browned, 3-4 minutes per side.
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