Slow cooked veal rib with crispy crust served on a wooden board with herbs

Crispy Slow-Cooked Veal Rib – Tender and Flavorful Delight

Name: Crispy Slow-Cooked Veal Rib – Tender and Flavorful Delight
Prep time: 35 min
Cook time: 2 h 30 min
Total time: 3 h 5 min
Yield: 4
Cuisine: European
Ingredients: 1 kg Veal rib rack (bone-in, preferably 2 ribs, about 1 kg); 2 tbsp Olive oil, extra virgin (choose cold-pressed for better flavor); 2 tsp Salt (preferably sea salt or kosher salt); 1 tsp Freshly ground black pepper; 1 tbsp Fresh rosemary, chopped (optional for flavor); 2 cloves Garlic, crushed (optional)

Home Page / Slow Cooker Recipes / Ultimate Guide to Slow Cooking Veal

medium

2 hour 30 min

Nutritional value per serving

Calories550kcal

Carbs5gram

Fat35gram

Protein45gram

Ingredients

Quantity

Veal rib rack (bone-in, preferably 2 ribs, about 1 kg)1 kg
Olive oil, extra virgin (choose cold-pressed for better flavor)2 tbsp
Salt (preferably sea salt or kosher salt)2 tsp
Freshly ground black pepper1 tsp
Fresh rosemary, chopped (optional for flavor)1 tbsp
Garlic, crushed (optional)2 cloves

This recipe guides you through slow cooking a veal rib to achieve a tender, juicy interior with a crispy, flavorful crust. Ideal for those who enjoy succulent roasts with minimal fuss. The slow cooking method allows the meat to become incredibly tender while preserving moisture, and finishing with a high-heat crust gives you that irresistible crispiness. Estimated ingredient cost ranges around $30 / €28 / £24 / ₹2400. The dish offers approximately 550 kcal per serving, with a balanced protein and fat profile. This dish suits an omnivore diet and requires intermediate cooking skills with a total time of about 3 hours including resting. Follow the food safety guidelines carefully to ensure your veal rib is both delicious and safe to eat.

Preparation instructions

Prepare the veal rib

1Pat the veal rib dry with paper towels to remove moisture; this helps achieve a crispy crust later. Season all sides generously with salt, pepper, chopped rosemary, and crushed garlic. Let it rest at room temperature for 30 minutes before cooking – this ensures even cooking.

Preheat the oven for slow cooking

2Set your oven to 120°C (250°F). Placing the meat in a low oven allows slow cooking, which breaks down collagen and tenderizes the veal.

Slow cook the veal rib

3Place the veal rib on a rack inside a roasting pan to allow even air circulation. Insert an oven-safe meat thermometer into the thickest part of the meat, not touching bone. Roast for approximately 2 to 2.5 hours until internal temperature reaches about 58°C (136°F) for medium-rare or up to 65°C (149°F) for medium. Always monitor temperature carefully; this ensures the meat is safe and cooked to your preference.

Rest the veal rib

4Remove the veal from the oven and tent loosely with aluminum foil. Let it rest for 15-20 minutes; resting redistributes the juices, resulting in a moist and tender bite.

Crisp the crust

5Increase oven temperature to 220°C (425°F) or use the broiler/grill setting. Rub the veal crust with olive oil to promote browning and crisping. Return the veal to the oven for 5-10 minutes, watching closely for a golden, crispy crust. This final step adds texture and flavor.

Cooking Tips

1Use a reliable meat thermometer to check internal temperature to ensure safety and perfect doneness.

2Avoid cross-contamination: Use separate cutting boards and utensils for raw meat and other ingredients.

3If you don’t have a roasting rack, place the veal rib on a bed of sliced onions or carrots to keep it elevated.

4Leftovers can be stored in airtight containers in the fridge for up to 3 days.

5Try marinating veal ribs overnight with herbs and lemon juice for an extra flavor boost.

Equipment Needed

Oven
Roasting pan with rack
Meat thermometer (instant-read or oven-safe probe)
Aluminum foil
Small bowl for mixing spices
Kitchen tongs

Grocery Shopping List

[ ] Veal rib rack (~1 kg, around $25) – Choose meat that is fresh and has a good amount of marbling for flavor.
[ ] Olive oil, extra virgin (~$5 for bottle) – Pick a high-quality cold-pressed oil for best flavor.
[ ] Sea salt or kosher salt (~$2) – Coarser salt works better for seasoning meats.
[ ] Black pepper (~$1) – Freshly ground black pepper enhances flavor.
[ ] Fresh rosemary (~$2) – Look for vibrant green leaves without browning.
[ ] Garlic (~$1) – Choose firm, unblemished cloves.

Total Approximate Cost: $36

FAQ

What is the safe internal temperature for veal?

The USDA recommends cooking veal to an internal temperature of at least 63°C (145°F) followed by a 3-minute rest. For slow cooking and tenderness, medium-rare at around 58°C (136°F) is common, but rare is not advisable due to safety concerns.

Can I use a different cut of veal?

Yes, however cooking times and methods may vary. Veal shank or shoulder can be slow-cooked but may require longer cooking times.

How do I know when the veal rib is done?

Use a meat thermometer inserted into the thickest part of the meat. The desired internal temperature for medium-rare is about 58°C (136°F), and for medium about 65°C (149°F). Also, the meat should feel tender and juices should run clear.

Can I prepare this recipe without an oven?

Slow cooking veal rib can also be done in a slow cooker at low settings for several hours, but the crispy crust requires finishing under high heat which may need an oven or a broiler.

How to store leftover veal rib safely?

Cool the leftovers within two hours of cooking and store in airtight containers in the refrigerator. Eat within 3 days and reheat to an internal temperature of 74°C (165°F) before serving.