VEAL RIB EYE WITH RAGOûT OF PEARL ONIONS, PEAS AND ARTICHOKES
Steps:
- Place veal in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper. Mix red onion, 4 tablespoons oil and rosemary in bowl. Rub onion mixture over veal. Cover; chill overnight.
- Preheat oven to 400°F. Scrape onion mixture off veal. Heat 2 tablespoons oil in heavy large skillet over high heat. Add veal and brown well on all sides, about 6 minutes. Transfer veal to roasting pan. Roast until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Transfer meat to platter. Let stand 5 minutes.
- Cut meat into 1/2-inch-thick slices. Arrange on plates. Add veal juices to ragout. Bring to simmer. Serve with veal.
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Lynn Ruvimbo Hove
rlynn@hotmail.co.uk??
Lime
lime@gmail.comThis is one of my favorite veal recipes. The veal is always tender and juicy, and the ragot is delicious. I highly recommend this recipe.
Kimberlyn Dorris
d20@hotmail.frI'm a big fan of veal, and this recipe did not disappoint. The veal was cooked perfectly, and the ragot was flavorful and complex. I would definitely make this again.
Saien Gaming
saien.gaming@yahoo.comThis is a great recipe for a weeknight meal. The veal cooks quickly, and the ragot can be made ahead of time. I would definitely make this again.
Murtaza Qayyum
qmurtaza78@hotmail.comI made this recipe for a dinner party, and it was a huge success. The veal was cooked perfectly, and the ragot was delicious. My guests raved about it.
Mellesia Burke
m_burke60@hotmail.comThis was my first time cooking veal, and I'm so glad I chose this recipe. The veal was tender and juicy, and the ragot was flavorful and colorful. I will definitely be making this again.
Ashley Bardwell
ashley-b@gmail.comI've made this recipe several times, and it's always a hit. The veal is always cooked perfectly, and the ragot is delicious. I highly recommend this recipe.
Mehedy Hasan Joy Raja
h@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The veal was fall-off-the-bone tender, and the ragot was flavorful and complex. I would definitely make this again for a special occasion.
MG Entertainment
mentertainment@yahoo.comI'm not a huge fan of veal, but I decided to try this recipe anyway. I was pleasantly surprised! The veal was cooked perfectly, and the ragot was delicious. I would definitely make this again.
Sophie Serunya
serunya-sophie@hotmail.comThis is a great recipe for a special occasion dinner. The veal rib eye was tender and flavorful, and the ragot was a perfect accompaniment. I would definitely make this again.
Laxman Tharu
tharu_laxman@gmail.comI tried this recipe last night, and it was a hit with my family. The veal was cooked perfectly, and the ragot was delicious. I especially loved the artichokes.
Logan Manuel Blanco
l-blanco@hotmail.co.ukWow! This recipe is a winner. The veal rib eye was tender and juicy, and the ragot was flavorful and colorful. I will definitely be making this again.
Ro_vt10
ro_vt100@gmail.comThis veal rib eye dish with its ragot of pearl onions, peas, and artichokes was an absolute delight. The flavors were perfectly balanced, and the meat was cooked to perfection. I highly recommend this recipe for a special occasion dinner.