Bone-In Tied Milk-Fed Veal Rib Roast
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This spectacular rack of veal roast with a French-style extended bone from the eye of the rib makes quite an elegant presentation. The individual ribs are tender, moist and juicy. They are also extremely delicate as they have less marbled fat throughout; please use care not to over-cook them. They are best with a bit of pink in the middle. These roasts are hand-cut to your size preference by our master butchers on an as-ordered basis.
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Serving Size: Approximately 12-16 oz. per Person
Ingredients: Soaked & Salted Milk-Fed Premium Veal.
Recommended Cooking Instructions: Preheat oven to 450°. Arrange the rack with the frenched bones crisscrossed and pointing upwards. Roast the rack in the lower third of the oven for 15 minutes. Reduce the oven temperature to 350° and continue to roast for about 1 hour and 15 minutes longer. Transfer the racks to a carving board, loosely cover with foil and let rest for 15 to 20 minutes. Please note that all veal should be cooked to an internal temperature of 145° as listed on foodsafety.gov.
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