Veal short ribs recipe

Veal short ribs are a very admired dish and are rich in taste due to their brined taste. They are usually cut in a rectangular shape, and it has a long process to be cooked. This recipe is quite time-consuming but so tasty that it is worth waiting for. It would help to cook it more than once as you have to brine the short rib meat. First, you have to roast it from both sides in a little amount of oil in a pan or oven. Then you have to saute the vegetables or Ingredients you have chopped, and then again add the ribs you have roasted. Ultimately, you have to boil them using the stock, which will add to the taste and help cook them properly. Then you have to bake them, and it’s ready to enjoy.



Short ribs are cut in a special rectangle shape, requiring a long cooking method called braising. They are called short ribs because that chuck of the veal is not big enough to be called a steak, so it is named according to the size and is known as short ribs. If we talk about braising, it is a process in which short ribs are roasted on both sides and then they are brought to a boil or simmered in stock slowly.
So let’s start this recipe, which is full of flavors and aroma of seasonings.

Table of Contents



As it’s name is unique, don’t worry about it’s ingredients. They are not available. Rarely all of them will be easily available at any grocery shop. They are listed below.
Veal short ribs 2 pounds
Oil 4 tablespoon
Shallot 1 large
Salt ½ tablespoon
Black pepper ½ tablespoon
Tomato paste half cup
Garlic 5 cloves
Mushrooms 2 cup
Beef stock 4.5 cup
Marsala wine ¼ cup
Thyme 2
Bay leaves 2_3
Rosemary 1 strand ( optional)



To make these incredibly tasty short ribs, give them a golden brown roast before braising them.
First, marinate the short ribs with salt and pepper. It will give a more tender taste. After the given time, take them out and prepare a baking dish. Bake the ribs in the oven and let each side roast for a minute until it gets brown and tender. Now your work with ribs is done, let them set aside.
Now chop the shallot nicely and also slice the mushrooms. You can use any mushroom, but I love Bella mushrooms because of their soft texture and taste. So after you have prepared the vegetables, you have to start the next process.
Take a pot, or use the same pot where you roasted the ribs. Then add butter or oil as you like. Then add chopped shallots in it and cook them for some time. After 2_3 minutes, check if they are sauteed properly.
Now, the next ingredient you have to add is garlic. You need to add garlic, which is properly minced, and then give it a minute and saute it. When you feel the aroma of mixed shallots with garlic, add mushrooms, which are slices or cut into the desired shape. You must cook them for more than 4_5 minutes to remove their rawness. Make sure the flame is medium.
When vegetables are becoming soft, add half a cup of tomato paste. Mix the ingredients well so that their consistency becomes uniform.
Most of the time, the mixture sticks to the bottom and adds a bitter taste to the recipe, so for deglazing, you have to add 4_5 tablespoons of Marsala vine. Marsala vine helps to remove the stick mixture in the bottom. After adding Marsala vine, stir the mixture with a wooden spoon and try to reach the bottom, so rub off any stick mixture over there. When the pan is ready, add the remaining vine and boil.
Now, when the mixture becomes half evaporated, add the short ribs and, at the same time, add the beef stock in it.
When you add the stock, add the bay leaves and other herbs along it. Then cover the pot with aluminum foil, put it in the oven for baking, and let it bake for more than 2 hours straight. The ribs will cook slowly along with the essence of vegetables and beef stock taste.
After it is baked properly, remove the ribs from the mixture. Reduce the stock and boil until it becomes thick, like a sauce.



You can serve them in a way ribs with sauce. Put the sauce on the side, place ribs with it, and serve with any other food you like. I hope you will surely love this recipe.

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