2½-3 lbs Veal Riblets 1.25-1.5Kg
well trimmed
2 cups orange juice, divided 500ml
½ cup dry white wine 125ml
2 tablespoons reduced-sodium soy sauce 30ml
1 tablespoon honey 15ml
1 garlic clove, minced
2 teaspoons grated fresh ginger 10ml
½ teaspoon shredded orange peel 2ml
1¼ teaspoons cornstarch 6ml
thinly sliced green onions, tops only

Instructions

Combine Veal Riblets,1½ cups of the orange juice and the wine in Dutch oven.Bring to a boil.
Reduce heat to low.Cover tightly and simmer 45 minutes, turning Riblets occasionally.Meanwhile, combine remaining orange juice, soy sauce, honey, garlic, ginger and orange peel in small saucepan.
Dissolve cornstarch in 1 tablespoon (15ml) cold water.Add to saucepan mix well.Bring to a boil over medium-high heat, stirring constantly.Cook and stir 1 minutes.Remove from heat set aside.
Remove Riblets from liquid let cool 15 minutes.Place Riblets on grid over medium coals.Brush with glaze.Grill 12-14 minutes or until evenly browned, turning frequently and brushing with glaze.Or, broil 4\” (5cm) from heat, turning frequently and brushing with glaze, about 12 minutes.Transfer to platter and sprinkle with green onion.Cut into serving-size portions.

2½-3 lb Veal Ribs 1.25-1.5Kg
2 cups orange juice, divided 500ml
½ cup dry white wine 125ml
2 tablespoons light soy sauce 30ml
1 tablespoon honey 15ml
1 clove of garlic, minced
2 teaspoons grated fresh ginger 10ml
½ teaspoon shredded orange peel 2ml
1¼ teaspoons cornstarch 7ml
Thinly sliced green onion tops

Instructions

Combine ribs, 1½ cups (375ml) orange juice and the wine in a Dutch oven.Bring to a boil.Reduce to low heat.Cover tightly and simmer for 45 minutes, turning ribs occasionally.Combine remaining orange juice, soy sauce, honey, garlic, ginger and orange peel in a small saucepan.Dissolve the cornstarch with 1 tablespoon of cold water.Add to the saucepan mix well.Bring to a boil over medium-high heat, stirring constantly.Cook and stir 1 minute.Remove from heat set aside.Remove ribs from liquid let cool 15 minutes.

Place ribs on grid over medium coals.Brush with glaze.Grill 12-14 minutes or until evenly browned, turning frequently and brushing with glaze.Or, broil 4\” (5cm) from heat, turning frequently and brushing with glaze, about 12 minutes.Transfer to platter and sprinkle with green onion tops.

Veal Short Ribs 10lb (4.5kg)
Salt and pepper as needed
All-purpose flour 1 cup
Canola oil 1/2 cup
Diced onions 12 oz (360g)
Diced carrots 10 oz (300g)
Diced celery 4 oz (120g)
Chopped garlic 2 oz (60g
Dry white wine 2 cups
Veal stock 3 qt. (2.8L)
Bouquet Garni: (4 tsp dried thyme
leaves, 4 black peppercorns,
2 bay leaves)
Salt 2 tablespoons
Pepper 2 teaspoons
Peeled turned new
potatoes, parboiled 4 cups
Green beans, cut in half, parboiled 2 cups
Baby carrots, parboiled 2 cups
Baby turnips, parboiled 2 cups
Asparagus, parboiled 2 cups
Pearl onions, parboiled 2 cups
Button mushrooms 2 cups
Olive oil As Needed
Butter As Needed
Salt and pepper To taste

Instructions

Sprinkle veal short ribs with salt and pepper.Dredge lightly in flour. Brown on all sides in oil in large braising pan over medium heat. Remove.Sauté onions, carrots, celery and garlic in same pan until brown.

Deglaze pan with wine. Add short ribs, stock, bouquet garni, salt and pepper bring to a boil. Reduce heat cover tightly and simmer 1-1/4 hours or until veal is very tender. Remove short ribs to platter. Strain braising liquid over ribs.

Combine vegetables.On a per order basis, sauté 1 cup vegetables in oil and butter until golden brown. Season with salt and pepper.

For each portion: Plate 3 veal short ribs (10 oz) with 1/3 cup potatoes and 1 cup sautéed vegetables. Sprinkle with 1 tsp chopped tarragon. Garnish with tarragon sprig.

Chopped fresh tarragon 1/4 cup Tarragon sprig For garnish

4 Veal Rib Chops (cut 1inch (2.5cm) thick)
to taste: salt and pepper

Instructions

Broil Veal Rib Chops on grid over medium coals, turning once.Broil chops 12-14 minutes or until meat thermometer registers 160F. (72C)Season with salt and pepper, if desired.