Tender Slow-Cooked Veal Rib with Rich Homemade Gravy
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat30gram
Protein35gram
Ingredients
- Veal rib1.2 kg
- Carrot, peeled and chopped1 piece
- Celery stalk, chopped1 piece
- Onion, quartered1 piece
- Garlic cloves, smashed3 pieces
- Fresh thyme sprigs3 pieces
- Olive oil2 tbsp
- Saltto taste n/a
- Black pepper, freshly groundto taste n/a
- Beef broth (for gravy)500 ml
- All-purpose flour (for gravy)2 tbsp
- Butter (for gravy)2 tbsp
This recipe guides you through slow cooking a tender and juicy veal rib accompanied by a luscious homemade gravy, perfect for a comforting meal. With detailed safety tips including safe internal cooking temps, plus easy-to-follow steps, even novice cooks can confidently prepare this delicious dish. The total cost of ingredients is approximately $18, €16, £14, and ₹1350. The recipe yields 4 servings with about 450 kcal per serving, suitable for a low-carb diet. Difficulty is medium, with a total cooking time of approximately 4 hours and 40 minutes.
Preparation instructions
Prep the Veal Rib and Vegetables
1Pat the veal rib dry with paper towels to promote browning. Season it generously with salt and pepper on all sides. Chop the carrot, celery, quarter the onion, and smash the garlic cloves. This adds flavor depth to your cooking liquid.
Sear the Veal Rib
2Heat olive oil in a large heavy-bottomed pan over medium-high heat. Once hot, add the veal rib and brown on all sides, about 3-4 minutes per side. Browning seals in juices and adds flavor. Use tongs to turn the meat gently.
Transfer to Slow Cooker with Veggies
3Place the seared veal rib in the slow cooker. Add the chopped vegetables and thyme sprigs around the meat. Pour in a bit of beef broth (about 100ml) to help maintain moisture while cooking.
Slow Cook the Veal
4Cover and set the slow cooker to low heat. Cook for about 4 hours or until the internal temperature of the veal rib reaches 70°C (158°F) for safety and tenderness. Use a meat thermometer to verify the temperature.
Check Cooking Progress
5About 3.5 hours in, check to ensure there is sufficient moisture; add a little more broth if needed. Avoid opening the lid frequently to maintain consistent temperature.
Make the Gravy
6Once the veal is done, carefully remove it and cover loosely with foil to rest. Pour the cooking liquid through a fine sieve into a saucepan. Melt butter over medium heat, whisk in flour to make a roux, then slowly add the strained liquid, whisking continuously. Simmer until thickened to desired gravy consistency.
Serve Safely and Enjoy
7Slice the veal rib, serve with the rich gravy poured on top. Ensure the meat has reached 70°C (158°F) internally to be safe to eat. Always use clean utensils and plates to prevent cross-contamination.
Cooking Tips
1Use a meat thermometer to ensure your veal reaches a safe internal temperature of 70°C (158°F) but is still tender.
2If you prefer, substitute beef broth with veal or chicken broth for different flavor nuances.
3Keep the slow cooker lid closed during cooking to maintain heat and moisture.
4For extra flavor, marinate veal in herbs and garlic overnight.
5Let the meat rest after cooking to allow juices to redistribute, improving tenderness.
Equipment Needed
- Slow cooker or crockpot
- Heavy frying pan for searing
- Meat thermometer
- Chef's knife
- Cutting board
- Tongs
- Saucepan for gravy
- Whisk
- Fine mesh sieve or strainer
Grocery Shopping List
- [ ] Veal rib, 1.2 kg (~$15) - Choose a fresh veal rib with a light pink color and firm texture.
- [ ] Carrot, 1 piece (~$0.50) - Select firm carrots with no cracks or soft spots.
- [ ] Celery stalk, 1 piece (~$0.70) - Look for crisp, bright green celery.
- [ ] Onion, 1 piece (~$0.40) - Pick onions that are firm and dry with no sprouts.
- [ ] Garlic cloves, 3 pieces (~$0.30) - Use fresh garlic bulbs that are firm and unblemished.
- [ ] Fresh thyme sprigs, small bunch (~$1) - Fresh thyme adds better flavor than dried.
- [ ] Olive oil, 2 tbsp (~$0.30) - Use good quality extra virgin olive oil.
- [ ] Beef broth, 500 ml (~$1.50) - Opt for low sodium broth if possible.
- [ ] All-purpose flour, small amount (~$0.10) - Usually a pantry staple.
- [ ] Butter, 2 tbsp (~$0.40) - Use unsalted butter for more control on seasoning.
Total approximate cost: $20.20
Tips: Buy fresh produce early in the week for best flavor. Check for the best deal on veal as prices vary.
FAQ
What internal temperature should veal ribs reach to be safe to eat?
Veal ribs should reach an internal temperature of at least 70°C (158°F) to be safe for consumption.
Can I use a regular oven instead of a slow cooker?
Yes, you can roast the veal in an oven at a low temperature (around 150°C/300°F) for about 3-4 hours until tender and safe to eat.
How do I know when the veal rib is fully cooked but not dry?
Use a meat thermometer to check that the internal temperature reaches 70°C (158°F). The slow cooking process helps keep it tender and juicy.
Can I make the gravy without adding flour?
Yes, you can use cornstarch or arrowroot as a gluten-free thickener, or reduce the cooking liquid by simmering to thicken it naturally.
Is it safe to leave the slow cooker on while I'm at work?
Yes, slow cookers are designed for unattended cooking. Just ensure it's set on low and that you follow manufacturer’s safety instructions.