Veal rib steaks
Veal Rib Steaks
Veal rib steaks come from the rib section of the calf and have a finer texture than beef rib steaks. The meat is tender, subtly flavored, and becomes exceptionally soft when cooked slowly. A classic cut for those who appreciate a calm cooking process and a refined end result.
What are veal rib steaks?
Veal rib steaks are ideal for slow-cooking methods such as stewing or braising. When cooked gently over time, the meat stays tender and holds its shape. Perfect for stews, ragouts, or dishes with a light sauce. A straightforward cut that truly shows its quality with a bit of time and care.
Order veal rib steaks online?
At The Butchery, you can order veal rib steaks without any hassle. Our butchers carefully select and pack each piece to ensure it arrives in perfect condition. Order in the morning and we’ll deliver the same evening in the Netherlands and Belgium. Prefer delivery on a different day? No problem—you choose what suits you best. The meat is delivered flash frozen and vacuum packed, ready to prepare whenever it suits you.
Rib steaks are perfect for a good stew. Slow cooking brings out the very best of rib steaks. The meat becomes super tender, even falls apart and the rich flavors come into their own. Of course you will find all kinds of recipes on our website, such as this Homemade stew with ribs. Below is a step-by-step plan for a nice preparation
Step 1: Preparation of rib flaps
Remove the rib steaks from the refrigerator at least 30 minutes before cooking so that they can come to room temperature. This ensures even cooking.
Step 2: Searing
Start by searing the ribs to get a nice brown crust. Heat a knob of butter in a frying pan and fry the meat over medium heat on both sides until golden brown. This gives extra flavor to the dish and ensures that the natural juices are retained.
Step 3: Add seasonings
After searing, add seasonings such as onions, garlic, carrots and herbs (for example thyme and bay leaf). These ingredients give depth to the flavor of the ribs. You can also add tomato paste for extra umami.
Step 4: Add moisture
Pour stock, wine or beer into the pan. Make sure that the meat is at least half submerged in liquid. This helps the meat stay juicy while cooking. Choose beef stock for a strong flavor or use a dark beer for a robust touch.
Step 5: Slow cooking
Cover the pan with a lid and let it simmer over low heat. This can be done on the stove, in the oven at 150 °C or in a slow cooker. The slower the cooking process, the more tender the meat becomes. Count on at least 2.5 to 3 hours, but it is better (also for the smell in your house ;-). Check occasionally whether there is enough liquid in the pan and add some extra stock if necessary.
Step 6: Finishing
If the meat is soft and tender after a few hours, you can finish the dish with fresh herbs or a dash of vinegar for a fresh counterpart to the rich taste. Let the meat rest for a while before serving.
Ingredients
kalfsvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 426 |
| Energie (kcal) | 102 |
| Vet (g) | 1.8 |
| Verzadigd vet (g) | 0.9 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.4 |
| Zout (g) | 0.15 |
Veal rib steaks
These veal rib steaks are tender and light in texture. Perfect for slow stewing or gently pan-braising.
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- Quick frozen and vacuum packed
These veal rib steaks are tender and light in texture. Perfect for slow stewing or gently pan-braising.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Veal Rib Steaks
Veal rib steaks come from the rib section of the calf and have a finer texture than beef rib steaks. The meat is tender, subtly flavored, and becomes exceptionally soft when cooked slowly. A classic cut for those who appreciate a calm cooking process and a refined end result.
What are veal rib steaks?
Veal rib steaks are ideal for slow-cooking methods such as stewing or braising. When cooked gently over time, the meat stays tender and holds its shape. Perfect for stews, ragouts, or dishes with a light sauce. A straightforward cut that truly shows its quality with a bit of time and care.
Order veal rib steaks online?
At The Butchery, you can order veal rib steaks without any hassle. Our butchers carefully select and pack each piece to ensure it arrives in perfect condition. Order in the morning and we’ll deliver the same evening in the Netherlands and Belgium. Prefer delivery on a different day? No problem—you choose what suits you best. The meat is delivered flash frozen and vacuum packed, ready to prepare whenever it suits you.
Rib steaks are perfect for a good stew. Slow cooking brings out the very best of rib steaks. The meat becomes super tender, even falls apart and the rich flavors come into their own. Of course you will find all kinds of recipes on our website, such as this Homemade stew with ribs. Below is a step-by-step plan for a nice preparation
Step 1: Preparation of rib flaps
Remove the rib steaks from the refrigerator at least 30 minutes before cooking so that they can come to room temperature. This ensures even cooking.
Step 2: Searing
Start by searing the ribs to get a nice brown crust. Heat a knob of butter in a frying pan and fry the meat over medium heat on both sides until golden brown. This gives extra flavor to the dish and ensures that the natural juices are retained.
Step 3: Add seasonings
After searing, add seasonings such as onions, garlic, carrots and herbs (for example thyme and bay leaf). These ingredients give depth to the flavor of the ribs. You can also add tomato paste for extra umami.
Step 4: Add moisture
Pour stock, wine or beer into the pan. Make sure that the meat is at least half submerged in liquid. This helps the meat stay juicy while cooking. Choose beef stock for a strong flavor or use a dark beer for a robust touch.
Step 5: Slow cooking
Cover the pan with a lid and let it simmer over low heat. This can be done on the stove, in the oven at 150 °C or in a slow cooker. The slower the cooking process, the more tender the meat becomes. Count on at least 2.5 to 3 hours, but it is better (also for the smell in your house ;-). Check occasionally whether there is enough liquid in the pan and add some extra stock if necessary.
Step 6: Finishing
If the meat is soft and tender after a few hours, you can finish the dish with fresh herbs or a dash of vinegar for a fresh counterpart to the rich taste. Let the meat rest for a while before serving.
Ingredients
kalfsvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 426 |
| Energie (kcal) | 102 |
| Vet (g) | 1.8 |
| Verzadigd vet (g) | 0.9 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.4 |
| Zout (g) | 0.15 |
