Ingredients
Veal: 1 rack (6 bones)
Neutral oil: 30 ml
Fine sea salt: to taste
Freshly ground black pepper: to taste
Dry white wine: 60 ml
Butcher's twine
Roasts are ideal for the holidays because “there’s something special about everyone sharing from a big piece,” says chef Ken Frank. Just be sure to rest the meat properly before carving, since this step is the key to a perfectly juicy slice.
How to make Roasted Rack of Veal with Natural Jus
01.
Make the Jus Base
- Trim the riblet meat away from the bones to French the veal rack.
- Cut the trim into small pieces.
- Heat a little neutral oil in a heavy pan over medium heat and cook the riblets for about 15 minutes, stirring occasionally, until deeply browned.
- Pour off the fat.
- Deglaze the pan with 60 ml dry white wine and scrape up any browned bits with a wooden spoon.
- Add 240 ml water and simmer for 15 minutes over low heat.
- Reserve.
02.
Prepare the Veal Rack
- Preheat the oven to 400°F.
- Tie the veal rack with butcher’s twine between each set of ribs to create an even shape for roasting.
- Generously season with fine sea salt and freshly ground black pepper.
- Heat a little neutral oil in a heavy skillet and sear the veal on all sides until nicely browned.
03.
Roast the Veal
- Transfer the veal to the oven and roast for about 50 minutes.
- Check the temperature with an instant-read thermometer inserted into the thickest part of the meat.
- It will be medium at 130°F.
- Add additional time if needed or if you prefer the meat well done.
04.
Rest the Meat
- Remove the veal from the oven and place it on a tray.
- Tent loosely with aluminum foil and let it rest for at least 20 minutes.
05.
Finish the Jus
- Drain all fat from the roasting pan.
- Deglaze with the reserved jus.
- Scrape up any browned bits with a wooden spoon.
- Taste and reduce further if desired.
- Adjust seasoning and reserve.
06.
Carve and Serve
- Cut the roast away from the bones with a long slicing knife, then carve into slices.
- Save the bones for a snack the following day.
- Brush them with a little barbecue sauce and heat in a hot oven.
