Tender Slow-Cooked Marinated Veal Rib
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat30gram
Protein40gram
Ingredients
- Veal rib (bone-in, fresh)1 kg
- Olive oil (extra virgin recommended)3 tbsp
- Garlic cloves (fresh, peeled, finely chopped)4 pieces
- Fresh rosemary (chopped)2 tbsp
- Fresh thyme leaves (crumbled)1 tbsp
- Lemon juice (freshly squeezed)2 tbsp
- Salt (preferably kosher)1.5 tsp
- Black pepper (freshly ground)1 tsp
- Red wine vinegar1 tbsp
- Honey (optional for a touch of sweetness)1 tsp
This recipe guides you through the process of marinating and slow-cooking veal rib until it becomes tender and delicious. With an easy-to-follow marinade and slow cooking technique, you'll enjoy a melt-in-your-mouth experience perfect for family dinners or special occasions. The total cost for ingredients is approximately $25 USD, €23 EUR, £20 GBP, and ₹1900 INR. The dish has about 450 kcal per serving and suits those on a balanced diet. Preparation and cooking requires moderate attention and about 4 hours total time, but most of it is passive cooking.
Preparation instructions
Prepare the marinade
1In a mixing bowl, combine olive oil, chopped garlic, rosemary, thyme, lemon juice, red wine vinegar, salt, black pepper, and honey if using. Mix well to blend all flavors. This marinade infuses your veal rib with vibrant herb and citrus notes.
Marinate the veal rib
2Place the veal rib in a large zip-lock bag or a non-reactive container. Pour marinade over the meat, ensuring it is well coated. Seal the bag or cover the container. Refrigerate for at least 4 hours or overnight for best flavor penetration. Remember to keep marinating meat refrigerated to prevent bacterial growth.
Preheat slow cooker and prepare meat
3Remove the veal rib from the refrigerator about 30 minutes before cooking to bring it closer to room temperature for even cooking. Then, preheat your slow cooker on low heat.
Cook the veal rib slowly
4Transfer the marinated veal rib along with marinade to the slow cooker. Cover and cook on low for 6 to 8 hours, until the internal temperature reaches at least 63°C (145°F) as recommended by food safety guidelines for veal. Use a digital meat thermometer inserted into the thickest part to check doneness. For more tenderness, you can cook until it reaches 70°C (160°F), but avoid overcooking which can dry out the meat.
Rest the meat before serving
5Once cooked, transfer the veal rib to a cutting board and loosely cover with foil. Let it rest for about 15 minutes to allow juices to redistribute, ensuring a juicy and tender bite.
Serve and enjoy
6Slice the veal rib against the grain and serve with your favorite sides such as roasted vegetables or mashed potatoes.
Cooking Tips
1Use fresh herbs and garlic for the marinade instead of dried for brighter, more vibrant flavors.
2If you don’t have a slow cooker, you can cook the veal rib covered in a low oven (around 120°C/250°F) for 6-8 hours.
3To avoid cross-contamination, always use separate cutting boards for raw meat and other ingredients, and wash your hands and utensils thoroughly after handling raw veal.
4Check the internal temperature with a meat thermometer rather than relying on cooking time alone. This ensures the meat is safe and perfectly cooked.
5If you want to add more flavor, brown the veal rib quickly in a hot pan before placing it in the slow cooker.
Equipment Needed
- Slow cooker
- Mixing bowl
- Knife and chopping board
- Measuring spoons
- Digital meat thermometer
- Foil
- Zip-lock bag or non-reactive container
Grocery Shopping List
- [ ] Veal rib (1 kg) - approx. $20 USD
- [ ] Olive oil (extra virgin, 3 tbsp) - approx. $0.50
- [ ] Garlic cloves (4 pieces) - approx. $0.20
- [ ] Fresh rosemary (small bunch) - approx. $1.00
- [ ] Fresh thyme (small bunch) - approx. $1.00
- [ ] Lemon (for 2 tbsp juice) - approx. $0.50
- [ ] Salt (kosher preferred) - you may have at home
- [ ] Black pepper (preferably freshly ground) - you may have at home
- [ ] Red wine vinegar (1 tbsp) - approx. $0.30
- [ ] Honey (optional, 1 tsp) - approx. $0.50
Tip: Choose fresh, firm veal ribs with a nice pink color. Fresh herbs should be vibrant and aromatic. Opt for extra virgin olive oil for best flavor.
Total estimated cost: $24.50 USD
FAQ
What internal temperature should veal rib reach to be safe?
Veal should reach an internal temperature of at least 63°C (145°F) to be safe to eat. Use a digital meat thermometer to check the temperature in the thickest part.
Can I marinate the veal rib for less time?
Marinating for at least 4 hours is recommended, but if you're short on time, marinate for at least 1 hour to impart some flavor. Overnight marination yields the best taste and tenderness.
How can I tell when the veal rib is fully cooked?
Besides the temperature check, the meat should be tender when pierced with a fork and juices should run clear, not pink or bloody.
Can I cook veal rib in the oven instead of a slow cooker?
Yes, you can cook it covered at 120°C (250°F) in the oven for 6 to 8 hours but monitor the internal temperature carefully.
Is it necessary to brown the veal rib before slow cooking?
Browning is optional but highly recommended because it develops a richer flavor and better texture on the outside before slow cooking.