
Tender Grilled Veal Rib: A Simple & Juicy Delight
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat25gram
Protein40gram
Ingredients
- Veal rib, bone-in (choose a fresh, light pink color veal rib for freshness)1 kg
- Olive oil (extra virgin preferred for flavor)2 tbsp
- Fresh rosemary, chopped1 tbsp
- Garlic, minced3 cloves
- Salt (preferably kosher or sea salt)1.5 tsp
- Black pepper, freshly ground1 tsp

This recipe guides you step-by-step on how to grill a tender veal rib to juicy perfection. Veal ribs are a flavorful, tender cut that, when grilled right, become an irresistible main dish. With simple ingredients and common kitchen tools, you can impress your family and friends with this delicious meal. The total cost for ingredients is approximately $25, €22, £19, and ₹1850. The dish contains roughly 450 kcal per serving, high in protein and moderate in fat. It fits well in a balanced diet. This recipe is easy to medium in complexity and takes about 30 minutes of active preparation and cooking.
Preparation instructions
Prepare the marinade and marinate the veal rib
1In a small bowl, mix olive oil, chopped rosemary, minced garlic, salt, and freshly ground black pepper. Rub this mixture evenly over the veal rib, ensuring good coverage. Let it marinate in the refrigerator for at least 30 minutes or up to 2 hours to infuse flavors.
Preheat the grill
2About 15 minutes before grilling, preheat your grill to medium-high heat, approximately 400°F (204°C). Brush the grates with oil to prevent sticking.
Grill the veal rib
3Place the veal rib on the grill and close the lid. Grill for about 6-7 minutes per side for medium-rare, turning once. Use a meat thermometer to check the internal temperature.
Check for doneness
4For tender and juicy veal rib, the safe internal temperature to reach is 145°F (63°C) as advised by food safety guidelines, followed by 3 minutes rest. Remove from the grill when this temperature is reached.
Rest the veal rib
5Transfer the veal rib to a cutting board and cover loosely with foil. Let it rest for 5-10 minutes. This helps the juices redistribute, making the meat tender and flavorful before slicing and serving.
Cooking Tips
1Always use a clean meat thermometer to check the internal temperature for safety and perfect doneness.
2Avoid cross-contamination by using separate cutting boards and utensils for raw meat and other ingredients.
3If you don’t have a meat thermometer, check doneness by slicing a small piece: the meat should be slightly pink but juices clear for medium-rare.
4For a smoky flavor, add soaked wood chips to your grill.
5Letting the meat rest after grilling is essential to keep it juicy.
Equipment
- Grill (gas or charcoal)
- Meat thermometer
- Tongs
- Grill brush or oil brush
- Mixing bowl
- Knife and chopping board
- Aluminum foil
Shopping List
- [ ] Veal rib (1 kg) - approx. $20. Look for fresh, light pink veal with firm texture.
- [ ] Olive oil (extra virgin) - approx. $0.50 for required amount. Choose cold-pressed oils.
- [ ] Fresh rosemary (1 tbsp) - approx. $1. Fresh herbs always impart the best aroma.
- [ ] Garlic (3 cloves) - approx. $0.30. Choose firm, firm bulbs with no spots.
- [ ] Salt (kosher or sea salt) - approx. $0.20 for quantity used. Kosher salt enhances texture.
- [ ] Black pepper (freshly ground preferred) - approx. $0.20.
Total estimated cost: $22.20
FAQ
What is the safe internal temperature to cook veal ribs to?
Veal should be cooked to an internal temperature of 145°F (63°C) and then rested for 3 minutes to ensure food safety.
Can I use a charcoal grill instead of a gas grill for this recipe?
Yes, both charcoal and gas grills work well. Just ensure the grill is preheated to medium-high heat and clean before cooking.
How do I prevent the veal rib from sticking to the grill?
Make sure to oil the grill grates well before cooking, and also rub the veal rib with a bit of olive oil.
Can I marinate the veal rib overnight?
Yes, marinating overnight in the refrigerator can deepen the flavors, just cover it well to prevent contamination.
How do I know when the veal rib is done if I don't have a meat thermometer?
Slice a small piece to check: it should be slightly pink in the center with clear juices for medium-rare doneness.