Quick & Easy Veal Rib Stew: Tender and Flavorful Comfort
Nutritional value per serving
Calories350kcal
Carbs12gram
Fat22gram
Protein30gram
Ingredients
- Veal ribs (bone-in) - choose fresh ribs with a good balance of meat and fat for flavor800 g
- Carrot - select firm, bright orange carrots without soft spots2 piece
- Onion - pick firm, dry onions without green shoots1 piece
- Garlic cloves - fresh, firm garlic bulbs are best3 cloves
- Celery stalks - choose crisp, bright green stalks2 piece
- Tomato paste - use a good quality, thick tomato paste2 tbsp
- Beef or veal broth - homemade or low sodium store-bought500 ml
- Dry white wine (optional) - choose a decent drinking wine you enjoy100 ml
- Olive oil - extra virgin for best flavor2 tbsp
- Fresh thyme sprigs or dried thyme - fresh is preferable2 tsp
- Bay leaf - dried1 piece
- Salt - to tasteto taste n/a
- Black pepper - freshly groundto taste n/a
This Quick & Easy Veal Rib Stew is a hearty, tender dish perfect for a comforting meal any day of the week. Using simple ingredients and straightforward steps, even beginner cooks can create a flavorful stew with succulent veal ribs that melt in your mouth. The recipe emphasizes food safety, with clear instructions on the recommended internal cooking temperature for veal to ensure safe, juicy meat. Total cost of ingredients is approximately $15 USD / €14 / £12 / ₹1200, serving 4 people, with each serving containing roughly 350 kcal. This recipe is moderate in complexity and requires about 15 minutes preparation and 1 hour cooking time, ideal for an easy yet satisfying home-cooked meal.
Preparation instructions
Prepare the vegetables and veal ribs
1Peel and finely chop the onion and garlic. Chop the carrots and celery into small chunks. Rinse veal ribs under cold water and pat dry with paper towels to remove any residual blood and prevent splattering during cooking.
Brown the veal ribs
2Heat olive oil in a heavy-bottomed pot over medium-high heat. Add veal ribs and brown on all sides, about 3-4 minutes per side. Browning adds flavor. Remove ribs and set aside. Use a meat thermometer to ensure internal temperature reaches 63°C (145°F) when fully cooked for safety.
Sauté vegetables
3In the same pot, add chopped onions, carrots, celery, and garlic. Cook over medium heat for 5 minutes until softened and fragrant. This builds the stew's flavor base.
Add tomato paste and herbs
4Stir in tomato paste, thyme, and bay leaf. Cook for 1-2 minutes to deepen the tomato flavor.
Deglaze the pot
5Pour in white wine (if using) or a little broth to scrape up browned bits on the bottom. These are packed with flavor. Let it simmer for 2-3 minutes.
Stew the veal ribs
6Return veal ribs to the pot. Pour in broth until ribs are nearly covered. Bring to a boil, then reduce to a low simmer. Cover and cook gently for 50-60 minutes, stirring occasionally. The ribs are done when meat is fork-tender and internal temperature reads at least 63°C (145°F) - use a meat thermometer to check.
Season and serve
7Remove bay leaf and thyme sprigs. Taste stew and add salt and pepper as needed. Serve hot with mashed potatoes, polenta, or crusty bread.
Cooking Tips
1Use a heavy pot or Dutch oven for even heat distribution and best browning.
2Avoid overcrowding the pot when browning meat to get a nice brown crust.
3To keep stew safe, always cook veal to at least 63°C (145°F) internal temperature and avoid cross-contamination by using separate cutting boards for meat and vegetables.
4If broth reduces too much during cooking, add a splash of water or broth to maintain liquid level.
Equipment
- Heavy-bottomed pot or Dutch oven
- Sharp knife
- Cutting board
- Meat thermometer
- Wooden spoon
- Measuring cups and spoons
Grocery Shopping List
- [ ] Veal ribs (800g) - Fresh, with some marbling for flavor; look for pale pink color and firm texture. Approx. $12
- [ ] Carrots (2 pieces) - Pick firm with bright orange color. Approx. $0.50
- [ ] Onion (1 piece) - Firm texture with dry skin. Approx. $0.30
- [ ] Garlic cloves (3 cloves) - Firm and unblemished bulbs. Approx. $0.20
- [ ] Celery stalks (2 pieces) - Crisp and fresh green stalks. Approx. $0.50
- [ ] Tomato paste (2 tbsp) - Choose a good quality thick paste. Approx. $0.40
- [ ] Beef or veal broth (500 ml) - Low sodium preferred. Approx. $1.00
- [ ] Dry white wine (optional, 100 ml) - Choose wine you enjoy drinking. Approx. $3.00 (pro-rated)
- [ ] Olive oil (2 tbsp) - Extra virgin preferred. Approx. $0.50
- [ ] Fresh thyme or dried thyme (2 tsp) - Approx. $0.30
- [ ] Bay leaf (1 piece) - Approx. $0.10
- [ ] Salt and black pepper - Pantry staples
Total approximate cost: $18.80 (depending on wine and location)
FAQ
How do I know when veal ribs are fully cooked and safe to eat?
Veal ribs should reach an internal temperature of at least 63°C (145°F) to be safe. Use a meat thermometer inserted into the thickest part to check. The meat should be tender and not pink near the bone.
Can I use beef ribs instead of veal ribs?
Yes, beef ribs can be used. They may require longer cooking times to become tender due to their denser texture.
What if I don't have white wine?
You can omit the wine and use additional broth or a splash of apple cider vinegar for acidity instead.
How can I prevent cross-contamination when handling meat?
Always use separate cutting boards and knives for raw meat and other ingredients, wash your hands thoroughly after touching raw meat, and clean surfaces and utensils well.
Can I make this stew in a slow cooker?
Yes, brown the veal ribs first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours until tender.