Veal is not something I was ever fond of (much to the disappointment of my husband) but at some point in the last year, I gave it a try again. Wow. Where have I been all of this time?! Veal rib chops are absolutely delicious. They're flavorful, tender and simple to cook; I season them with fresh garlic and salt and pepper and rosemary, pop them under the broiler for about 5 minutes per side. Bam! But veal chops are way too pricey to have with any kind of regularity. Especially with five people to feed.
I was browsing the butcher case the other day and saw something I had never seen before: veal short ribs. Hmm. I'm quite fond of short ribs. I like veal. How have I never seen this before? I wouldn't exactly call it a "budget cut" but the veal short ribs were a third of the price of veal chops per pound. I brought them home and gave them a try for dinner (recipe below). Ultimately I'd say this: veal short ribs were flavorful but very fatty without a ton of meat. My kids weren't thrilled with them either. I'm glad I gave them a test drive but I probably wouldn't buy this cut again.
Braised Veal Short Ribs
2 lb veal short ribs (bone-in)
1 teaspoon olive oil
4 carrots, peeled and cut into chunks
8 oz mushrooms (I used a mix that included a portabella cap, oyster mushrooms and shitake)
1 bay leaf
1 small red onion, diced
1 cup of white wine (not sweet)
1 cup of vegetable broth
1.5 teaspoons of fresh thyme
salt and pepper to taste
Season the veal short ribs with salt and pepper. Add the olive oil to a frying pan on medium-high heat and brown the meat on both sides (about 1 minute per side). Remove the meat. Turn the heat down to medium and add the carrots, mushrooms, bay leaf and onion and let them cook for about 5 minutes. Add the wine and stir, making sure to get up any of the pan scrapings to add flavor. Bring to a boil for a full minute. Reduce heat to medium, add vegetable broth and thyme and salt and pepper as needed. Add back the ribs, cover the pan and let the flavors cook together for about one hour.