How to Cook Veal Ribs

What are veal ribs?

Veal ribs come from the rib and breast area of a young calf. They are smaller and usually more delicate in flavor than beef ribs, but they carry bone, fat, and connective tissue, so like pork or beef ribs they do best with slow, moist cooking. You may see them sold as veal spare ribs, veal breast ribs, or veal riblets. Availability is limited, so a butcher is often the best source.

Cut thickness and size vary, so treat any recipe’s times as a starting point and judge doneness by tenderness.

Choosing a method

• Oven braise, then glaze (most forgiving): cook covered at a low temperature to tenderize, then uncover at higher heat to caramelize the surface.
• Grill, indirect heat: marinate, then cook over moderate indirect heat, turning occasionally. One Swiss recipe uses roughly 25 minutes over medium heat followed by about 40 more minutes with the grill covered and heat reduced, brushing with marinade along the way.
• Stovetop braise: brown in a heavy pot, add liquid, cover, and simmer gently until tender.

This guide focuses on the oven method, which is the easiest to control.

Prep

1. Pat the ribs dry.
2. Remove the membrane if one is present on the bone side. Slide a knife under it, grip with a paper towel, and pull. Not all veal ribs have a tough membrane, and it can be thin, so don’t worry if you can’t find one.
3. Season or marinate. A simple rub of olive oil, garlic, salt, pepper, paprika, and rosemary works. Some cooks add a little honey and mustard for a glaze. A marinade of several hours in the refrigerator is fine; some recipes go as long as 12 hours.
4. Let them sit out briefly before cooking, about 30 minutes, to take the chill off.

Oven braise (step by step)

1. Heat the oven to about 300-325°F (150-160°C).
2. Place the ribs bone side down in a baking dish or roasting pan.
3. Pour in about 1/2 cup of liquid, such as wine, stock, or water, so the bottom of the pan has moisture.
4. Cover tightly with foil or a lid.
5. Bake until the meat is tender when pierced. One published method gives roughly 1 hour 15 minutes up to 2 hours at 320°F (160°C) for a 2 to 3 pound batch, but thicker ribs take longer. Check early and often.
6. Uncover, raise the oven to about 400°F (200°C), and brush with the pan juices or glaze.
7. Bake another 20 to 30 minutes, basting every 10 minutes or so, until the surface is browned and sticky.
8. Rest for 5 to 10 minutes before cutting.

Should you bake ribs at 275 or 300?

Both work. A lower temperature such as 275°F cooks more gently and takes longer, which can give very tender results with less risk of drying, but it needs more time. At 300°F, ribs finish sooner. What matters most is covering the pan so the ribs steam and don’t dry out, and cooking until tender, whichever temperature you choose. Pick the one that fits your schedule. If your ribs are thin, start checking sooner.

Grilling veal ribs

If you prefer the grill (our charcoal grill tips cover setting up two-zone heat), set it up for indirect heat so the ribs cook next to, not directly over, the flame or coals. Turn occasionally, brush with marinade early (not late, to avoid serving raw marinade), and cover the grill between turns. Finish over direct heat briefly to brown, watching for flare-ups.

How to tell when they’re done

Go by tenderness rather than a single number. The meat should pull back from the bone ends and a fork or knife should slide in with little resistance. Ribs and other collagen-rich cuts generally need to cook well past the temperatures used for steaks before they become tender. Because tender is the goal, an instant-read thermometer is a helpful guide but not the final test.

For safety, the USDA recommends at least 145°F (63°C) with a rest for whole cuts of veal. Braised ribs will go well beyond that on the way to tenderness.

How are you supposed to cut ribs?

To portion a rack, cut between the bones with a sharp chef’s knife, following the gaps between rib bones. A rack of ribs is easiest to cut after resting and with the bone side down. Smaller pieces can be separated with kitchen shears. For thick ribs, use a stable cutting board and keep your free hand clear of the blade.

This differs from flanken cuts, which are sliced across the bones; see flanken-style ribs on the stove for that style.

Flavor ideas

• Garlic, rosemary, and mustard with a honey glaze
• Paprika, thyme, and white wine
• A barbecue-style marinade for grilling
• Herby vinaigrette on the side to cut the richness

Storage

Cool cooked ribs, refrigerate in a covered container, and use within a few days. Reheat gently, covered, with a splash of liquid so they stay moist. Freezing works for several months if well wrapped.

Related articles

If you want a faster beef option, see how to cook flanken-style ribs on the stove, which cooks in minutes instead of hours. For another small, tender rib cut cooked in the oven, see lamb riblets in the oven.