Low and slow veal ribs with Mediterranean herbs

Nov 23, 2023 | ALL RECIPES, ITALY

Ingredients (4 people)

  • 1.4 kg of veal ribs 

  • 1 spoonful of dried tarragon

  • 1 spoonful of dried marjoram

  • 1 spoonful of dried dill

  • 1 spoonful of dried thyme

  • 1 spoonful of dried rosemary

  • 1 spoonful of kitchen salt

  • 1 spoonful of pepper

  • The grated rind of half a lemon

  • 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. 

 

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