Milk-Fed Veal Rib Chop with Vegetables

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

For milk-fed veal rib chops, a medium doneness level is suitable, corresponding to 52–54 degrees Celsius — the meat becomes tender and juicy.

Ingredients

Veal Rib Chop - 42.3 oz
Fresh Rose Hips - 1 bunch
Citrus Zest Mix - 1 piece
Minced garlic - 2 cloves
Frozen green bean pods - 8.8 oz
Carrot - 8.8 oz
Ocean salt - to taste
Ground Black Pepper - to taste
Olive Oil - to taste

Step by Step guide

Step 1

Marinate the meat. In a mortar, grind the rosemary, lemon zest, and garlic. Salt the meat, rub it with the mixture from the mortar, drizzle with olive oil, and let it sit for 15–20 minutes.

Step 2

Meanwhile, blanch the carrots and green peas, dry them, and sauté them briefly in butter.

Step 3

Grill the marinated rib chop in a grill pan for literally 2 minutes on each side, then transfer it to the oven at 338°F for 10–12 minutes (adjust the time depending on your desired level of doneness) — I used a meat thermometer to help.

Step 4

Remove the meat from the pan, cover it with foil, and let it rest for 5 minutes — during this time, the juices will redistribute evenly throughout the piece.