Low and slow veal ribs with Mediterranean herbs
Ingredients (4 people)
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1.4 kg of veal ribs
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1 spoonful of dried tarragon
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1 spoonful of dried marjoram
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1 spoonful of dried dill
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1 spoonful of dried thyme
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1 spoonful of dried rosemary
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1 spoonful of kitchen salt
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1 spoonful of pepper
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The grated rind of half a lemon
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½ spoonful of flaked garlic
Method
Place all the spices in a mortar and reduce to a powder with the pestle. Cut the ribs into four pieces and flavour with half of the spices. Place in a vacuum bag and leave to stand in the refrigerator for 4 hours. Prepare the Roner (precision immersion cooker) at 80°C, immerse the vacuum cooking bag and leave to cook for 8 hours. Place in a blast cooler and bring the temperature to +3°C.
Remove from the vacuum, placing the cooking juices in a casserole and reduce by ¼. Use the other half of the spices to again season the ribs. Then pour the reduced cooking juices over the ribs. Fry in a pan for 5/7 minutes each side, then serve with the potatoes stir fried with the tarragon.
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.
