Roasted Veal Short Ribs

Name: Roasted Veal Short Ribs
Yield: Serves 4
Cuisine: French
Ingredients: ½ bouillon cube or, much better, a spoon of demi-glace; 1 large onion, thinly sliced; ¼ cup/56 ml sherry vinegar; 1 sprig of flat parsley, chopped; 4 garlic cloves, slightly crushed; 1 bouquet garni; 4 veal short ribs, about 4 lb/1.8 kg total; 1 cup/225 ml white wine; salt and pepper; ¼ cup/56 ml extra-virgin olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

4 veal short ribs, about 4 lb/1.8 kg total
¼

Europe
Americas
France
United States
Main course
Mediterranean
Gluten-free
New York

Method

Prep

Coat each rib with olive oil and season with salt and pepper. In the small saucepan, bring the wine and vinegar to a boil and whisk in the bouillon cube (or the demi-glace). Remove from the heat and set aside.

Cook

Arrange the onion on the bottom of the roasting pan and pour in the wine-vinegar mixt