Succulent Marinated Grilled Veal Rib
Nutritional value per serving
Calories500kcal
Carbs5gram
Fat30gram
Protein45gram
Ingredients
- Veal rib (bone-in) - Choose fresh, pale pink veal with firm texture.1 kg
- Olive oil - Use extra virgin for better flavor.3 tbsp
- Garlic cloves - Fresh, firm cloves with no sprouting.4 pieces
- Fresh rosemary - Choose aromatic, green sprigs.2 tbsp
- Fresh thyme - Use green, fresh leaves.1 tbsp
- Lemon juice - Freshly squeezed for best taste.2 tbsp
- Salt - Fine sea salt preferred.1 tsp
- Black pepper - Freshly ground for best flavor.0.5 tsp
This recipe for marinated grilled veal rib brings tender, flavorful meat to your table with minimal fuss. Perfect for beginner cooks, it uses a straightforward marinade and simple grilling techniques to ensure juicy, safe-to-eat veal ribs every time. The total cost of ingredients is approximately $18 USD / 16€ / £14 / ₹1,400. Each serving contains about 500 kcal. Ideal for those who enjoy moderate fat, protein-rich dishes, this recipe is medium in difficulty and takes about 2 hours including marinating time, with 25 minutes active cooking.
Preparation instructions
Prepare the Marinade
1Mince the garlic cloves finely. In a bowl, combine olive oil, minced garlic, chopped rosemary, thyme leaves, lemon juice, salt, and black pepper. Mix well. This will infuse the veal with fresh herbs and a citrusy aroma.
Marinate the Veal Rib
2Place the veal rib in a large resealable bag or shallow dish. Pour the marinade over the meat, ensuring all surfaces are coated. Seal the bag or cover the dish and refrigerate for at least 1.5 hours, or up to 4 hours. This tenderizes and flavors the meat.
Preheat the Grill
3About 20 minutes before cooking, remove the veal from the fridge to reach room temperature. Preheat your grill to medium-high heat, around 190-230°C (375-450°F). Ensure the grill grates are clean and lightly oiled to prevent sticking.
Grill the Veal Rib
4Place the veal rib on the grill over direct heat. Grill for about 5-6 minutes per side to sear and develop good grill marks. Then move the meat to indirect heat, cover the grill and cook for an additional 10-15 minutes, flipping halfway, until the internal temperature reaches 63°C (145°F) for medium-rare, or up to 71°C (160°F) for medium. Use a reliable meat thermometer to check temperature.
Rest the Meat
5Remove the veal rib from the grill and tent loosely with foil. Let it rest for 10 minutes before slicing. Resting allows juices to redistribute, ensuring moist, tender slices.
Slice and Serve
6Slice the veal rib between the bones into individual portions. Serve immediately with your favorite sides.
Cooking Tips
1If you don’t have a meat thermometer, check doneness by firmness: medium-rare veal is still slightly soft to the touch.
2Avoid cross-contamination by using separate utensils and plates for raw and cooked meat.
3For extra flavor, add a splash of balsamic vinegar to the marinade.
4If you prefer, you can marinate the veal in the morning and grill in the evening for more flavor.
Equipment Needed
- Grill (charcoal or gas)
- Meat thermometer
- Knife
- Cutting board
- Mixing bowl
- Tongs
- Aluminum foil
Grocery Shopping List
- [ ] Veal rib (1 kg) - Approx. $15. Look for fresh, pale pink meat with no strong odor.
- [ ] Olive oil (3 tbsp) - Approx. $1. Choose extra virgin for better flavor.
- [ ] Garlic cloves (4 pieces) - Approx. $0.50. Select firm cloves with no sprouts.
- [ ] Fresh rosemary (2 tbsp) - Approx. $1. Choose green, aromatic sprigs.
- [ ] Fresh thyme (1 tbsp) - Approx. $0.50. Look for fresh, green leaves.
- [ ] Lemon (for 2 tbsp juice) - Approx. $0.50. Use firm lemons with smooth skin.
- [ ] Salt (1 tsp) - Low cost, usually on hand.
- [ ] Black pepper (0.5 tsp) - Low cost, preferably freshly ground.
- [ ] Optional: Balsamic vinegar for marinade enhancement.
Total estimated cost: Approximately $18
FAQ
How do I know when the veal rib is fully cooked and safe to eat?
Use a meat thermometer to check the internal temperature. It should reach at least 63°C (145°F) for medium-rare or 71°C (160°F) for medium to ensure it is safe to eat.
Can I marinate the veal rib longer than 4 hours?
While you can marinate longer, it is best not to exceed 8 hours for veal rib to avoid breaking down the meat texture excessively.
What if I don’t have a grill?
You can cook the veal ribs in a preheated oven at 190°C (375°F), placing them on a rack over a baking sheet and roasting until they reach the proper internal temperature.
How can I avoid flare-ups on the grill?
Trim excess fat from the rib before grilling and keep a spray bottle of water handy to manage flare-ups safely.
Is it necessary to let the veal rest after grilling?
Yes, resting for 10 minutes lets juices redistribute, making the meat juicier and easier to slice.