Best 2 Veal Rib Chop Recipes
Indulge in the culinary delight of veal rib chops, a gourmet experience that tantalizes the taste buds with its exquisite flavor and tender texture. Our comprehensive guide presents a diverse collection of veal rib chop recipes, each offering a unique culinary adventure. From classic preparations to innovative twists, these recipes cater to a wide range of preferences and skill levels. Discover the art of pan-searing for a perfectly caramelized crust, or explore the depths of flavor with slow-braised chops that melt in the mouth. Embark on a journey of culinary exploration as we unveil the secrets to crafting exceptional veal rib chops, transforming this delectable cut into a centerpiece of your dining experience.
Here are our top 2 tried and tested recipes!
PAN SEARED VEAL CHOP WITH ROSEMARY
Steps:
- Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.
VEAL CHOPS WITH ROSEMARY BUTTER
Steps:
- Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)
- Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)
- Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.
- Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.
Tips:
- Choose high-quality veal rib chops, ideally from free-range, grass-fed animals, for the best flavor and texture.
- Before cooking, season the chops generously with salt and pepper, and let them rest for at least 30 minutes to allow the seasonings to penetrate.
- Sear the chops in a hot pan with butter or oil until they are browned on both sides. This will help to create a flavorful crust and lock in the juices.
- Finish cooking the chops in the oven or on a grill over indirect heat until they reach your desired doneness. This will ensure that they are cooked evenly throughout.
- Let the chops rest for a few minutes before serving to allow the juices to redistribute.
- Serve the chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Veal rib chops are a delicious and versatile cut of meat that can be cooked in a variety of ways. With their tender texture and rich flavor, they are a perfect choice for a special occasion meal. By following the tips in this article, you can easily cook veal rib chops that are sure to impress your friends and family.
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