Veal ribs: how to make them especially tasty? Video
Veal ribs in a spicy marinade
– 1 kg of veal ribs; – 3 tablespoons of vegetable oil; – freshly squeezed juice of 1 lemon; – zest; – 4-5 cloves of garlic;
– salt; – ground black pepper; – 2 sprigs of rosemary.
It is best to use fresh, chilled meat for this dish. But if you’ve only got frozen veal ribs, don’t defrost them quickly. Place on the bottom shelf of the refrigerator for 10-12 hours (this can be done in the evening). Meat thawed in this way will be much juicier and softer.
Cut the ribs into portions, with several bones in each, depending on the size of the ribs. Wash them thoroughly and pat dry with a paper towel to remove excess moisture.
Prepare the marinade. To do this, peel the garlic, cut it into thin slices. Put chopped garlic in vegetable oil (you can also use aromatic, for example, mustard or olive oil). With a grater, remove the zest from one lemon, add it to the oil-garlic mass. Cut the lemon in half and squeeze out the juice, also pour it into the marinade. Salt and pepper the mixture, add a couple of sprigs of rosemary (you can also use dried).
Place the ribs in a bowl and pour over the marinade. Cover the top with cling film and leave for one hour at room temperature. This will be enough to soak the ribs with the aroma of the savory marinade.
Preheat a heavy-bottomed skillet. Place the marinated veal ribs with the marinade on it and fry over high heat. Then transfer them to a baking sheet and bake in the oven for about 50-60 minutes.