WineLovers Discussion Group

Found these at a good butcher in Canada two weeks ago and couldn't resist--especially at even money for the price of beef short ribs here! Never cooked them before and don't know how tender they are. Heck, they might be tender enough to marinate and grill. I'll test that later today. In the meantime, has anyone prepared this cut?

Never have. Have never even seen them. I'll be eager to hear how they come out. May be worth seeking out!

Jenise, these sound pretty good...may give you some inspiration.

http://www.chefponzio.com/recipes/veal-short-ribs-marsala

Carrie L. wrote:Never have. Have never even seen them. I'll be eager to hear how they come out. May be worth seeking out!

Well, it's veal and it's on a bone. How could that not be worth seeking out to someone whose rib-happy like you and me? But like you, never saw them before in my life though of course the animal's always had them. Our house guests, who arrive today, are also rather rib-happy, so they'll be fun to prepare no matter what.

Karen/NoCA wrote:Jenise, these sound pretty good...may give you some inspiration.

http://www.chefponzio.com/recipes/veal-short-ribs-marsala

That recipe looks delightful. Have a real soft spot for marsala sauces, as it was a heavenly marsala sauce in an Italian restaurant that made me aware that my mother's gravies (which I hated) were in severe need of an overhaul. I'll throw that in the mix for when Annabelle gets here in a few hours. I was thinking I'd do either a french country braise--like a veal sew, but with bones--or a different braise involving onions and tomatoes and white vermouth. But those are just reflexes talking--now, tomato's out, marsala's in. Thanks!

My grandmother used to make a spring early summer stew with new carrots, new potatoes, fresh peas and parsley...the sauce was white lots of white pepper.

I'd also be tempted to lightly smoke and then braise them. What ever rub or sauce should be mild so not to lose the flavor of the veal.

Definitely a cut for long, slow braising. Never saw it as "short ribs" but only as veal breast and I buy it whenever I see it. If the slab is large enough- more than 4 ribs I make a pocket and stuff it with a savory rice, cheese mixture and then slow roast with wine. It is a very fatty cut that has loads of gelatinous tissues. Not to everyone's liking but I love veal ribs

Methinks that "veal short ribs" is another name for veal stew meat. We have some in the freezer now for that purpose.

I'd think that short ribs are breast (as Christina notes), while veal stew meat is typically shoulder (though leg scraps from cutting cutlets from leg might be added).

Christina Georgina wrote:Definitely a cut for long, slow braising. Never saw it as "short ribs" but only as veal breast and I buy it whenever I see it. If the slab is large enough- more than 4 ribs I make a pocket and stuff it with a savory rice, cheese mixture and then slow roast with wine. It is a very fatty cut that has loads of gelatinous tissues. Not to everyone's liking but I love veal ribs

No slab! These were cut into 'short ribs', smaller/paler but otherwise just like the beef ones. And they were perfectly tender in 90 minutes.

Your method sounds delicious. Used to see veal breasts a lot at a middle eastern market in So Cal. Never got around to doing anything with one but did realize that stuffed veal breast is very popular in certain cultures. Wish mine had been one of them!