Veal Rib


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


Other names: Rack Of Veal, Rib Chop, Hotel Rack, Rib Eye
Translations: Teļa ribas, Veršienos Rib, Mânzat Rib, Teleći Rib, Rib cielęciny, Kalfsrib, वील आरआईबी, Bovino Rib, Телячьи ребра, Μοσχαράκι Rib, لحم العجل الضلع, 송아지 립, Telecí Rib, Телетина ребра, Karne ng usa Rib, 小牛肉肋骨, Costella de vedella, Telečjega Rib, Teľacie Rib, Costola di vitello, צלעות עגל, Kalvkött Rib, Daging sapi muda Rib, 仔牛リブ, Veau Rib, Kalb Rib, Kalvekød Rib, Kalv Rib, Costilla de ternera, Телячі ребра, Телешко месо ребрата

Physical Description

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!

Colors: Brown with nice spiced colors

Tasting Notes

Flavors: Depends on Rub
Mouthfeel: Very tender
Wine complements: Your prefernce
Beverage complements: A good beer
Substitutes: Veal loin chop, Standing beef roast

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: may, june, july, august
Choosing: No true way until you taste it! But make sure its not destroyed in any way.
Buying: Best (as always) to get directly from a butcher, but places such as Kroger or Meijer Works well also.
Procuring: In little houses cooped up in cages, thats how they raise the lambs,and its not gonna change, no matter what PETA thinks

Preparation and Use

Smoke it! It always becomes the best fall off the bone taste you can have.

Cleaning: just thoroughly cook it, and your fine.

Conserving and Storing

Freezer as always!


PETA Strongly disagrees with the raising of these lambs. They Fight long and hard to change their ways. and fail everyday.

History: Lamb is very popular in Europe,a dn always has been, quick lives,a dn easy to bring up.



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Melody Elliott Koontz's picture

where's the food?

Melody Elliott Koontz's picture

where's the food?