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Food: Rib Eye edit
Created by: Anonymous
Edited by: Barnaby Dorfman, Colin M. Saunders, Sheri, mrsound, Alisa
Other Names: Rack Of Veal, Hotel Rack, Rib Chop, Veal Rib
Translations: 小牛肉肋骨 (Chinese), العجول الضلع (Arabic), Bovino Rib (Portuguese), Côtes de veau (French), Costilla de ternera (Spanish) All Translations
Substitutes: Veal loin chop, standing beef roast
edit About Rib Eye
Veal ribs are extremely tender, with a fine grain and buttery texture. It is often the most expensive item on the restaurant menu. Veal ribs may be grilled, broiled, pan-seared and baked in the oven.
Veal rib cuts:
Rack of veal - Veal rib ribs 5-11 or 6-11 with the bone exposed and the side meat trimmed off. The hotel rack includes the connected rib racks from both sides of the veal, this is also called the crown roast of veal.
Veal rib chop - A cut from the rib roast or rack from the backbone (chine an feather bones). It comes in either bone-in or boneless
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