Tender & Juicy Slow-Cooked Veal Rib
Nutritional value per serving
Calories450kcal
Carbs10gram
Fat25gram
Protein40gram
Ingredients
- Veal rib (bone-in, fresh, preferably from a trusted butcher)1.5 kg
- Olive oil (extra virgin recommended for best flavor)2 tbsp
- Garlic cloves (fresh, peeled)4 piece
- Fresh rosemary (a few sprigs)3 piece
- Fresh thyme (a few sprigs)3 piece
- Salt (preferably sea salt or kosher salt)1.5 tsp
- Black pepper (freshly ground for best flavor)1 tsp
- Carrots (medium-sized, peeled and cut into chunks)2 piece
- Onion (medium-sized, peeled and quartered)1 piece
- Beef or veal broth (low sodium recommended)200 ml
- Red wine (optional, for added depth of flavor)100 ml
This slow-cooked veal rib recipe is designed for home cooks who want tender, flavorful meat with minimum fuss. The slow cooking process ensures the veal rib becomes juicy and falls off the bone tender. This recipe uses common ingredients and easy steps, perfect for those with average kitchen tools and skills. Food safety is emphasized with clear instructions on safe cooking temperatures and handling. The estimated cost of ingredients is approximately $20 (~€18, ~£15, ~₹1600) for a serving of 4 people. The dish contains around 450 calories per serving. It's moderate in fat and protein, perfect for a balanced diet. The recipe difficulty is medium and total cooking time is about 4 hours and 15 minutes including preparation and slow cooking time. Enjoy this delicious veal rib as a centerpiece for a family meal or special occasion.
Preparation instructions
Prepare the Veal Rib
1Preheat your oven to 140°C (280°F). Pat the veal rib dry with paper towels to remove excess moisture. This helps the meat brown better. Season the veal rib evenly with salt and freshly ground black pepper on all sides.
Sear the Meat
2Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. When hot, sear the veal rib on all sides until browned, about 3-4 minutes per side. This step locks in flavor and improves texture.
Add Aromatics and Liquids
3Add garlic cloves, rosemary, thyme, carrots, and onion around the veal rib in the skillet. Pour the beef broth and red wine (if using) around the meat, avoiding washing off the seasoning on top. This liquid will keep the meat moist during slow cooking.
Slow Cook in Oven
4Cover the skillet tightly with a lid or aluminum foil to retain moisture. Transfer the skillet to the preheated oven. Slow cook the veal rib at 140°C (280°F) for about 3.5 to 4 hours until the meat is tender and falling off the bone. Check the internal temperature with a meat thermometer to ensure it reaches a safe minimum of 63°C (145°F) for veal.
Rest Before Serving
5Remove the veal rib from the oven and let it rest covered loosely with foil for 15 minutes. Resting allows the juices to redistribute. Slice or pull the meat apart and serve with the cooked vegetables and some of the pan juices.
Cooking Tips
-Use a meat thermometer to check for doneness. Veal is safe to eat at 63°C (145°F) internal temperature, but slow cooking at low temperature tenderizes the meat beautifully.
-Avoid cross-contamination by using separate cutting boards and utensils for raw veal and vegetables.
-If you prefer, replace red wine with additional broth or a splash of balsamic vinegar for acidity.
-Make sure to brown the meat well before slow cooking for extra flavor.
-Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Equipment Needed
- Large oven-proof skillet or Dutch oven
- Meat thermometer
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Aluminum foil or lid for skillet
Grocery Shopping List
- [ ] Veal rib (1.5 kg) — approx. $15. Look for fresh, bright-colored meat with minimal odor at your butcher.
- [ ] Olive oil (extra virgin) — approx. $0.50 for the amount used. Choose a bottle labeled extra virgin for best flavor.
- [ ] Garlic cloves (4 pieces) — approx. $0.20. Fresh garlic has firm, unblemished bulbs.
- [ ] Fresh rosemary (3 sprigs) — approx. $0.50. Select bright green and fragrant sprigs.
- [ ] Fresh thyme (3 sprigs) — approx. $0.50. Similar freshness indicators as rosemary.
- [ ] Salt — approx. $0.05. Kosher or sea salt preferred.
- [ ] Freshly ground black pepper — approx. $0.05.
- [ ] Carrots (2 medium) — approx. $0.40. Choose firm and brightly colored carrots.
- [ ] Onion (1 medium) — approx. $0.30. Firm with dry skin.
- [ ] Beef or veal broth (200 ml) — approx. $1.00. Low sodium preferred.
- [ ] Red wine (100 ml, optional) — approx. $2.00.
Total estimated cost: around $20.00
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 of the thickest part of the meat. Veal is safe to eat when it reaches at least 63°C (145°F). The slow cooking also tenderizes the meat over time.
Can I use a slow cooker instead of the oven?
Yes, you can place all ingredients in a slow cooker and cook on low for 6 to 8 hours until tender. Make sure to brown the meat first for best flavor.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to avoid drying out the meat.
What can I substitute for red wine in this recipe?
You can substitute red wine with additional beef broth mixed with a splash of balsamic vinegar or a squeeze of lemon juice for acidity.