Veal Rib

Photo: flickr user cchen

About

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

Information

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