Yes, you read it correctly: WINE. BRAISED. VEAL. RIBLETS. Welcome, to Heaven, friends. If heaven isn’t your thing then welcome to whatever paradise and enchanted land you can envision. This is mouthwatering goodness – comfort food on the highest level. You need these wine braised veal riblets in your life. The best part… we’re going to show you how easy they are to make. However, you don’t have to share that part with your significant other, friends, family, or your dog. Join us… this is a good one!
Forget the images of baby cows for a minute. We didn’t harvest said calf but someone needed to consume it once it happened. The most honorable thing to do was to prepare these riblets in a way that would pay incredible tribute to the little fella. All kidding aside, cultures across the globe maintain veal as a delicacy, if not a staple. At FB, we try to lean into all cultures because we are lovers of food and flavor. Follow along…
Preparation: Wine Braised Veal Riblets
As luck would have it today we don’t have a ton of ingredients! But, as always, prep on the front end and you’ll make life easier when assembling and cooking. So – yeah – go ahead and do that.
Preheat oven to 350°F. Season riblets with salt and pepper. Heat oil in Dutch oven over medium heat. Brown riblets on all sides. Transfer to a plate. (6 – 8 minutes).
Deglaze pan with a small amount of wine. Saute mirepoix (onions, carrots, celery) for 4 – 6 minutes, stirring occasionally, until softened. Add the garlic and cook until just fragrant (1 – 2 minutes).
Add remaining wine, bring just to a boil and then reduce heat to simmer until wine is reduced by half (15 – 20 minutes).
Return the riblets, add the herbs, stir in broth (or stock), cover Dutch oven and place in oven. Cook for 90 – 120 minutes, or until meat is fall-off-the-bone tender.
Remove from oven, let rest for 5 – 10 minutes, and serve.
How easy was that? You’re welcome 😉
Equipment: Wine Braised Veal Riblets
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Wine Braised Veal Riblets
Equipment
- Dutch Oven
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 – 1.5 lbs. Veal Riblets
- ½ bottle Dry Red Wine 375 ml
- 1 Sweet onion, diced
- 2 Carrots, diced Peel if preferred
- 2 ribs Celery, diced
- 2 cloves Garlic, minced
- 2 cups Beef Broth
- 1 tsp Fresh Sage, chopped
- 2 tsp Fresh Rosemary, chopped
- ¼ tsp Sea Salt
- ¼ tsp Fresh Ground Black Pepper
Instructions
- Preheat oven to 350°F. Season riblets with salt and pepper. Heat oil in Dutch oven over medium heat. Brown riblets on all sides. Transfer to a plate. (6 – 8 minutes)
- Deglaze pan with a small amount of wine. Saute mirepoix (onions, carrots, celery) for 4 – 6 minutes, stirring occasionally, until softened. Add the garlic and cook until just fragrant (1 – 2 minutes).
- Add remaining wine, bring just to a boil and then reduce heat to simmer until wine is reduced by half (15 – 20 minutes).
- Return the riblets, add the herbs, stir in broth (or stock), cover Dutch oven and place in oven. Cook for 90 – 120 minutes, or until meat is fall-off-the-bone tender.
- Remove from oven, let rest for 5 – 10 minutes, and serve.
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