Reduce the oven temperature to 350° and continue to roast for about 1 hour and 10 minutes longer, or until an instant-read thermometer ... oil and serve. The veal's subtle flavor calls for ...

Enjoy traditional veal ribs cooked under the lid using classic methods. Watch as we prepare this flavorful dish, allowing the meat to tenderize and absorb rich aromas.

Cook until the thermometer shows an internal temperature of 160 degrees for ground beef, pork, veal and egg dishes; 145 degrees for beef, pork, veal and lamb steaks, chops and roasts; and 165 degr ...

When pairing beef with Cabernet, he usually serves a hearty red-wine sauce, like the one on these short ribs. Veal stock gives the dish extra-deep flavor, but chicken stock (preferably homemade ...

Add reduced wine, scraping pan to loosen any brown bits. Add ribs and veal stock; bring to boil. Cover and place in oven. Braise 31/2 hours, or until fork tender.

Add the wine and veal stock and bring to a simmer. Meanwhile, heat the oil in a large skillet until shimmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately ...