Tender and Flavorful BBQ Veal Rib Stew
Nutritional value per serving
Calories850kcal
Carbs25gram
Fat45gram
Protein65gram
Ingredients
- Veal ribs (bone-in) - Choose fresh, firm veal ribs with a good amount of meat on the bones1 kg
- Onion - Use fresh, medium-sized yellow onions for a sweet flavor2 pieces
- Garlic cloves - Fresh and firm cloves, not sprouted or soft4 pieces
- Carrots - Choose firm, bright orange carrots without blemishes3 pieces
- Celery stalks - Crisp and fresh2 pieces
- BBQ sauce - Pick your preferred brand or homemade sauce150 ml
- Olive oil - Extra virgin if available for richer flavor3 tbsp
- Tomato paste - For depth and richness2 tbsp
- Beef or veal broth - Low sodium preferred500 ml
- Fresh thyme - Or 1 tsp dried thyme1 tbsp
- Salt - To tasteto taste n/a
- Black pepper - Freshly groundto taste n/a
- Bay leaf - For aromatic flavor1 piece
This tender and flavorful BBQ veal rib stew is perfect for those who love a hearty meal with a smoky twist. Made with just a handful of ingredients and simple techniques, this recipe brings out the best in veal ribs, resulting in succulently tender meat that falls off the bone. The stew’s rich, smoky aroma comes from a blend of spices and BBQ sauce, slowly cooked to perfection. This dish offers about 850 kcal per serving and costs approximately $15 (13 euros, £11, ₹1200) for the entire recipe, making it an affordable and delicious choice for dinner. It's suitable for a balanced diet and is moderately easy to prepare with about 2 to 2.5 hours of total cooking time. Food safety is prioritized, with clear guidance on internal temperatures and handling to ensure safe consumption.
Preparation instructions
Prep the Veal Ribs and Vegetables
1Pat the veal ribs dry with paper towels. Cut the ribs into single or double bone sections if necessary. Peel and chop onions into wedges. Peel and mince garlic. Peel and slice carrots diagonally. Chop celery into small pieces. This prep helps even cooking and flavor absorption. Takes about 15 minutes.
Sear the Veal Ribs
2Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the veal ribs and sear on all sides until browned, about 4-5 minutes per side. This step locks in juices and adds flavor. Remove ribs and set aside. Takes about 15 minutes.
Sauté Vegetables and Build Flavor
3In the same pot, add onions, garlic, carrots, and celery. Cook over medium heat, stirring occasionally, until softened and fragrant, about 6-8 minutes. Add tomato paste and stir for another 2 minutes to caramelize. This builds a rich base for the stew.
Deglaze and Add Broth
4Pour in the broth, scraping the bottom of the pot to loosen browned bits. Add BBQ sauce, thyme, bay leaf, salt, and pepper. Mix well. This combines the smoky BBQ flavors with savory broth.
Stew the Veal Ribs
5Return the seared ribs to the pot. Bring the mixture to a gentle simmer, cover, reduce heat to low, and cook for 1 hour and 30 minutes to 2 hours or until ribs are tender and meat pulls away from bones easily.
Check Internal Temperature and Finish
6Use a meat thermometer to ensure the veal ribs have reached a safe internal temperature of at least 63°C (145°F) and rested for 3 minutes before serving. Remove bay leaf. Adjust seasoning to taste. This ensures food safety and optimal flavor.
Cooking Tips
1For an extra smoky flavor, add a teaspoon of smoked paprika to the vegetable sauté step.
2If you don’t have veal ribs, pork ribs can be substituted, adjusting cooking time as needed.
3Always use a clean utensil when tasting during cooking to avoid cross-contamination.
4Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Equipment Needed
- Heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Meat thermometer
- Stirring spoon
- Paper towels
Shopping List
- [ ] Veal ribs (1 kg) — approx. $12. Choose fresh, meaty ribs. Avoid those with off odors or dry surfaces.
- [ ] Yellow onions (2 medium) — approx. $1. Pick firm onions with dry skin.
- [ ] Garlic cloves (4 pcs) — approx. $0.50. Avoid cloves that are soft or sprouted.
- [ ] Carrots (3 pcs) — approx. $1. Choose firm, bright carrots.
- [ ] Celery stalks (2 pcs) — approx. $0.70. Look for crisp, leaves fresh and green.
- [ ] BBQ sauce (150 ml) — approx. $2. Use your favorite brand or homemade.
- [ ] Olive oil (3 tbsp) — approx. $0.30 worth. Extra virgin preferred.
- [ ] Tomato paste (2 tbsp) — approx. $0.50. Can be found in small cans or tubes.
- [ ] Beef or veal broth (500 ml) — approx. $2. Low sodium versions preferred.
- [ ] Fresh thyme (1 tbsp) or dried thyme (1 tsp) — approx. $1.
- [ ] Bay leaf (1 leaf) — approx. $0.20.
- [ ] Salt and black pepper to taste — pantry staples.
Total estimated cost: approx. $20.20
FAQ
How can I tell when the veal ribs are done?
Veal ribs are done when the meat is tender and starts to pull away from the bones easily. Use a meat thermometer to check that the internal temperature has reached at least 63°C (145°F) and let it rest for 3 minutes before serving.
Can I use a slow cooker instead of a pot?
Yes, after searing the ribs and sautéing vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or until meat is tender.
What if I don’t have BBQ sauce?
You can substitute BBQ sauce with a mixture of tomato paste, a little honey, smoked paprika, vinegar, and a splash of Worcestershire sauce to create a similar flavor.
Is it necessary to sear the ribs before stewing?
Searing adds a deeper flavor and locks in juices, but if short on time, you can skip this step. The stew will still be tasty but with slightly less depth in flavor.
How should I store leftovers?
Cool leftovers quickly, then store in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat thoroughly before eating.