Ouuu la la!
I love this recipe so much. I was asked to develop this recipe based on a delicious family dinner from the farmers at Ferme Reveuse. This combination of flavours is so delicious and the results of these braised veal ribs make it fit for a restaurant. I highly suggest trying this cut of meat one day. This is the perfect winter comfort meal. Enjoy!
Braised Veal Ribs with Celeriac
serves 2-3
700g bone in Ferme Reveuse veal ribs
1 tbsp cooking fat
kosher salt
1/2 cup white wine
1 medium onion, peeled
10 whole cloves
2 carrots, peeled and cut into 1 cm rounds
2 stalks celery
1 lb peeled celeriac, chopped into 2cm chunks
2 tbsp tomato paste
1 1/2 cup Ferme Reveuse bone broth
1/4 cup sundried tomatoes
1/4 cup dried plums
Heat a large cast iron skillet (choose one that has a lid that you can fit on top of it) over medium heat. Add in cooking fat. Season the veal ribs on all sides with salt. Sear both sides of the veal ribs until golden brown, about 3-5 min per side. Set aside onto a plate.
Meanwhile, stud peeled onion with cloves by pushing in each clove into the onion sharp side in.
Deglaze the pan with white wine and scrape up any caramelized bits on the bottom of the pan. Reduce wine until it is cooked down to about 2 tbsp of liquid. Add in clove-studded onion, carrots, celery and celeriac. Satuee until softened slightly, about 2-3 minutes. Stir in tomato paste and cook for 1 minute. Pour in bone broth and add in tomatoes and plums. Bring up to a gentle simmer, about medium low heat, return seared veal and cover with a lid.
Simmer for 2 hours or until veal is fork tender. Season with salt if desired.
Serve veal with cooked vegetables.
Alternately you can take the veal ribs out, tent it with foil on a separate plate, and continue simmering the vegetables in the broth until the sauce has thickened slightly.
