Veal Rib Cuts
veal ribs = rack of veal The ribs are usually cut into chops, but you can also roast the entire rack of veal, or tie two or three racks together to form a crown roast of veal.
veal rib chop Notes: This is cut from a rib roast, and comes either bone-in or boneless. Substitutes: veal loin chop (more meaty and more expensive) OR veal sirloin chop
veal rib roast = rack of veal Notes: A rib roast is often cut into tender rib chops, but some people roast it intact or tie two or three rib roasts together to form a crown roast of veal. A hotel rack includes the connected rib racks from both sides of the animal. Be careful not to overcook veal; since it isn't very fatty it tends to dry out easily. Rib roasts are sold either with or without bones. Substitutes: lamb rib roast (makes a superior crown roast) OR standing beef roast (more fat)
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