Veal rib chops

[huge]

Grilled some last night, turned out great.

I did the usual salt/pepper and a little EV olive oil, then added some rosemary (couldnt find fresh, so it was dried) and some fresh garlic, diced.

Grilled on a very hot grill to a warmish rare center, with a good crust on the outer edges.

Turned out delicious.

Question: does anyone have any experience preparing something like this any other way? reason i ask is that they were only $12/lb at kroger and i'd like to have them again soon.

 

[DallasCowpoke]

PAN-ROASTED VEAL RIB CHOPS WITH GARLIC AND HERBS
INGREDIENTS

* 2 veal rib chops, about 1-1/4 inches thick
* 1 teaspoon dried rosemary leaves
* 1 teaspoon dried sage leaves
* 1 large garlic clove, minced (about 2 teaspoons)
* 1 tablespoon olive oil, plus 2 teaspoons
* Salt and pepper to taste
* 1 cup extra dry vermouth
* 3/4 cups water

Place chops on a plate or in a shallow bowl. Add the rosemary, sage, garlic, 1 tablespoon olive oil, salt and pepper. Rub the seasonings into both sides. Let set for 15 to 20 minutes. Meanwhile, preheat oven to 375° F. Heat a 10-inch skillet over medium-high heat. Pat the chops dry with paper towels. Add 2 teaspoons oil to the skillet. Add the chops and sear until lightly browned, about 3 minutes per side. Place in oven and roast until done, about 15 minutes for medium (pink, but not rare). Remove from skillet and cover loosely with foil. Pour off the excess fat from the skillet. Place the skillet over high heat. Add the vermouth and water, Boil, scraping up all of the browned bits in the bottom of the pan, until reduced by about two-thirds. Add any accumulated juices from the chops. Serve, drizzling some of the pan juices over each chop.

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VEAL CHOPS WITH ROASTED SHALLOTS, ARUGULA, AND SOFT POLENTA
Ask your butcher to french (trim the fat from) the bone end of the veal rib chops.

1cup olive oil, divided
1/2cup fresh lemon juice
1/4cup fresh thyme leaves
1tablespoon coarse kosher salt
1tablespoon ground black pepper
41 3/4-inch-thick veal rib chops (each about 12 ounces), frenched

18small shallots, peeled, halved
1/4cup balsamic vinegar
112-ounce package grape tomatoes
1/3cup drained capers plus 1 tablespoon caper brine reserved from jar

Soft Polenta
4cups arugula

Whisk 3/4 cup oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl. Rub thyme mixture all over veal chops; place in glass baking dish. Pour oil-lemon marinade over; let stand 15 minutes.

Preheat oven to 450°F. Combine shallots, vinegar, and remaining 1/4 cup oil in medium roasting pan; toss to coat. Sprinkle with salt and pepper. Roast until shallots are browned and tender, about 15 minutes. Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer. Remove pan from oven. Add capers and 1 tablespoon reserved brine and stir to blend.

Meanwhile, heat large ovenproof skillet over high heat. Drain veal chops and transfer marinade to heavy small saucepan. Add veal to skillet and cook until browned, about 3 minutes per side. Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.

Bring reserved oil-lemon marinade to boil; boil 2 minutes. Place 1 veal chop on each of 4 plates. Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside. Drizzle with oil-lemon marinade. Garnish with arugula and serve.

Makes 4 servings.

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Honey-Lemon Glazed Veal Chops
Ingredients:
3- tablespoons fresh lemon juice
2- tablespoons honey
2- teaspoons grated fresh ginger
1- teaspoon Dijon mustard
1/2- teaspoon grated lemon peel
4- veal rib chops, cut 1 inch thick (about 8 ounces each)

Preparation:
Combine lemon juice, honey, ginger, mustard and lemon peel in large resealable food storage bag. Place veal rib chops in bag, turning to thoroughly coat with marinade. Refrigerate, covered, 30 minutes. Prepare grill for direct cooking.
*To check temperature of coals, cautiously hold palm of hand about 4 inches above coals. Count the number of seconds you can hold it in that position before the heat forces you to pull it away (about 4 seconds for medium coals is normal).

Remove chops from bag; brush with any remaining marinade. Place chops on grid over medium coals. Grill 12 to 14 minutes for medium (160°F) or to desired doneness, turning once. (Or, broil 4 to 5 inches from heat source 5 to 6 minutes per side for medium or to desired doneness, turning once.)

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