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
Veal Rib's size depends on ordered rack, but usually smaller then other larger ribs. Veal Ribs near almost always have a melt in the mouth texture that only the best ribs can have, with help from its tenderness. Veal Browns very nicely, and can be a great barbecue choice!
Selecting and Buying
Preparation and Use
Smoke it! It always becomes the best fall off the bone taste you can have.
Conserving and Storing
Freezer as always!