Veal Ribs with Potatoes. Here is a typical Sunday or holiday main course with a side dish that everyone agrees on. An ideal recipe if you want to enjoy a veal meat main course accompanied by a rich and tasty potato side dish.
Following a few simple steps, this oven-baked veal rib with potatoes will be ready to serve in a couple of hours, giving you the opportunity to boast to your guests who will surely be impressed.
This dish reminds me of Sunday lunch. As a child, I would peel potatoes to help my mom, with the aroma of herbs, the meat was well seasoned with salt and pepper, and then put into the oven all together with a bit of white wine.
My siblings and I would celebrate and eat it all, it was so good that we would lick our fingers.
For this recipe, you need the veal rib already cut; if you can’t find it, have your trusted butcher cut it for you.
Veal brisket is a cut considered minor because it is less known and used in today’s cooking.
However, it is a very flavorful meat that comes from the front of the bovine.
It has fat infiltrations that melt during cooking, giving the meat tenderness and flavor.
The best way to prepare it is to bake it with aromatic herbs, oil, and wine.
The ribs are rather long slices obtained from this cut; they can be meatier or thinner, depending on where they are cut.
They can be cooked in the oven, keeping them tender with some white wine and broth, or in a stew with tomato, or even grilled.
Following a few simple steps, this oven-baked veal rib with potatoes will be ready to serve in a couple of hours, giving you the opportunity to boast to your guests who will surely be impressed.
Recipe with two cooking methods: oven or air fryer.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 715.39 (Kcal)
- Carbohydrates 28.46 (g) of which sugars 1.31 (g)
- Proteins 40.53 (g)
- Fat 44.98 (g) of which saturated 12.94 (g)of which unsaturated 13.88 (g)
- Fibers 3.58 (g)
- Sodium 993.11 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Veal Ribs with Potatoes
- 1.76 lbs veal (ribs)
- 1.76 lbs potatoes
- to taste extra virgin olive oil (for seasoning)
- 1 cup dry white wine
- to taste sage
- to taste rosemary
- 3 cloves garlic
- salt
- to taste pepper
- extra virgin olive oil (to spray if using the air fryer)
Tools
- Baking Tray
- Parchment Paper
- Air Fryers
Steps
Veal Ribs with Potatoes
Take the ribs and rub them with fine salt on both sides.
Then, arrange them on a baking tray lined with parchment paper.
Wash the potatoes and cut them into chunks; if they are new potatoes, you can leave the skin; otherwise, peel them.
Distribute the potatoes in the tray, add another sprig of rosemary and some sage leaves, salt, and pepper.Add a cup of wine to assist in cooking.
Oven Cooking Cook the ribs at 356°F with the potatoes for 45-50 minutes, depending on the size.
If they dry out too much, add some more liquid, or a splash of broth.
At the end, the meat should be tender but well-browned on the outside.
Air Fryer Cooking. Cook at 356°F for 25/30 minutes, depending on the size. (Turn everything from time to time).
As the ribscook, they release some juices: by cooking the potatoes together with the meat, we ensure they absorb some of these juices and become even more delicious and flavorful!
Your oven-baked veal ribs with potatoes are ready… serve them hot.
Enjoy your meal.
Tips
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