Slow-Cooked Garlic Veal Rib: Tender & Flavorful Delight
Nutritional value per serving
Calories350kcal
Carbs4gram
Fat20gram
Protein35gram
Ingredients
- Veal ribs (with bone, fresh preferably)1.5 kg
- Garlic cloves (fresh, peeled)6 pieces
- Olive oil (extra virgin for best flavor)3 tbsp
- Fresh rosemary (washed and patted dry)2 tbsp
- Salt (fine sea salt recommended)1.5 tsp
- Black pepper (freshly ground)1 tsp
- Onion (large, peeled and quartered)1 piece
- Beef or veal broth (low sodium)250 ml
- Lemon zest (optional, for freshness)1 tsp
This slow-cooked veal rib recipe infuses tender veal ribs with aromatic garlic, creating a juicy and flavorful dish perfect for family dinners. The slow cooking method ensures the meat is tender and safe to eat with a recommended internal temperature of 63°C (145°F). The total ingredients cost approximately $30 / €28 / £24 / ₹2400, and the dish yields about 4 servings with roughly 350 kcal each. This recipe suits a medium skill level with a total time of approximately 4 hours and 15 minutes including preparation and cooking. Emphasized is the importance of food safety, including internal temperature checks and avoiding cross-contamination.
Preparation instructions
Prepare the garlic and veal ribs
1Preheat your oven to 120°C (248°F). Peel and slice the garlic cloves thinly for better flavor infusion. Pat the veal ribs dry with paper towels to ensure a good sear later. This helps the seasoning stick and develops better flavor.
Season the veal ribs
2Rub the veal ribs evenly with olive oil, then sprinkle salt, freshly ground pepper, and rosemary all over. Press the seasoning gently into the meat. Insert sliced garlic under the ribs' surface if possible to maximize garlic flavor.
Sear the veal ribs
3Heat a skillet or pan over medium-high heat. Place the veal ribs bone side down first and sear for about 4-5 minutes until a golden crust forms, then turn to sear other surfaces for approximately 2 minutes per side. This step locks in juices and enhances taste.
Assemble for slow cooking
4In a roasting pan or suitable slow cooker, place the quartered onion and pour in the broth. Place the seared veal ribs on top, bone side down. Add lemon zest if using, which brightens the overall aroma and flavor.
Slow cook the veal ribs
5Cover the roasting pan tightly with aluminum foil or the slow cooker lid. Cook in the preheated oven or slow cooker for about 3 hours. Check once after 2.5 hours to ensure there's enough broth and moisture, and baste the ribs if needed.
Check internal temperature and rest
6After 3 hours, check the internal temperature of the veal ribs using a meat thermometer. It should reach at least 63°C (145°F) for safe consumption. If not, continue cooking and checking every 15 minutes. Once cooked, remove from heat and let rest for 10 minutes covered loosely with foil to keep juices inside.
Serve
7Slice the veal ribs between the bones and serve warm with your favorite side dishes. Enjoy the tender, garlicky flavor developed through slow cooking.
Cooking Tips
1Use a meat thermometer to ensure you reach the safe internal temperature of 63°C (145°F). Slow cooking maintains juiciness but always prioritize safety.
2Avoid cross-contamination by using separate cutting boards and utensils for raw meat and other ingredients, and wash hands thoroughly after handling raw veal.
3For a richer flavor, marinate the ribs with garlic, herbs, and olive oil overnight covered in the refrigerator.
4If you don't have a slow cooker, a tightly sealed roasting pan in the oven works perfectly at low temperature.
5Resting the meat after cooking keeps it juicy and tender by allowing the juices to redistribute.
Equipment
- Oven or slow cooker
- Roasting pan or slow cooker pot
- Frying pan or skillet for searing
- Meat thermometer
- Knife and cutting board
- Aluminum foil
Grocery Shopping List
- [ ] Veal ribs (1.5 kg) ~ $25 - Choose fresh ribs with some marbling with fat for better flavor and tenderness.
- [ ] Fresh garlic (6 cloves) ~ $0.50 - Select firm, unblemished bulbs.
- [ ] Olive oil (extra virgin, small bottle if unavailable already) ~ $5 - Use good quality for best taste.
- [ ] Fresh rosemary (small bunch) ~ $1 - Look for bright green leaves without brown spots.
- [ ] Onion (1 large) ~ $0.50 - Firm and dry skin is best.
- [ ] Beef or veal broth (250 ml) ~ $2 - Choose low sodium or make your own.
- [ ] Lemon (for zest) ~ optional ~ $1 - Select firm lemon with bright skin.
- [ ] Salt and pepper - Usually pantry staples.
Total cost approx.: $30.00
FAQ
What internal temperature should veal ribs be cooked to for safety?
Veal ribs should reach a minimum internal temperature of 63°C (145°F) to be safe to eat. Use a meat thermometer to check this accurately.
Can I use frozen veal ribs?
It's best to use fresh veal ribs for this recipe, but if using frozen ribs, make sure to thaw them completely in the refrigerator before cooking to ensure even cooking and food safety.
How can I tell if the veal ribs are done besides temperature?
The meat should be tender and start to pull away from the bones easily. If it's still very tough, it needs more cooking.
Can I prepare this recipe in a slow cooker?
Yes, this recipe works well in a slow cooker. Set it on low and cook for about 6-7 hours, checking occasionally to ensure moisture.
What should I do if my meat thermometer doesn't go that high?
Make sure to insert the thermometer into the thickest part of the rib without touching bone for an accurate reading. If your thermometer doesn't reach above 63°C, consider buying a proper meat thermometer for safety.