WCK
04-13-2008, 08:05 PM
Veal Rib Steaks are one of our favorites for special occasions, this can also be a nice variation for bone in prime rib steaks:
Ingredients:
SAUCE
4 Shallots, finely chopped
2 garlic cloves, finely chopped
3 tablespoons of vegetable oil
1 cup white wine
2 cups feef or veal broth
1/4 cup tomato paste
2 tablespoons butter
Salt and Pepper
Veal Rib Steaks
Rib Steaks - (number you want to serve)
Pepper Butter Vegetable oil
Fleur de sel (or the best sea salt you can find)
Preparation of Rib Steaks
Cold smoke veal steaks for one hour to one and half (veal will absorb smoke flavors)
Keep the temperature of the veal and the Bradley smoker as low as possible by using the add on smoke chamber with dryer duct. Use ice in the bottom of the Bradley Tower to help keep the tower temperture down. The veal should go directly from the fridge to the smoker.
When the cold smoke is finished bag the veal and return it to the fridge immediately to rest overnight until time to prepare the meal the next day.
Preparation of the Sauce:
In a large skillet, saute the shallots and garlic in oil; add wine and reduce for 2 minutes.
Add the beef broth and the tomato paste; simmer for 5 minutes to blend the flavors.
Remove from heat; stir in the butter one tablespoon at a time.
Use Salt and Pepper for taste.
Completing the Rib Steaks:
Preheat oven to 400F
Remove from the fridge and pat dry with paper towels.
Season each rib on both sides with pepper.
In a hot frying pan, heat butter and oil. Sear each rib on each side 30 seconds. Place the ribs in a roasting pan(s) and repeat for each rib.
Roast in preheated oven at 400 F for 20 minutes. 20 minutes will be about medium rare for a starting point.
When the Rib Steaks are done sprinkle the with fleur de sel
Serve with the Wine Sauce and vegetable. I like asparagas the best.
Ingredients:
SAUCE
4 Shallots, finely chopped
2 garlic cloves, finely chopped
3 tablespoons of vegetable oil
1 cup white wine
2 cups feef or veal broth
1/4 cup tomato paste
2 tablespoons butter
Salt and Pepper
Veal Rib Steaks
Rib Steaks - (number you want to serve)
Pepper Butter Vegetable oil
Fleur de sel (or the best sea salt you can find)
Preparation of Rib Steaks
Cold smoke veal steaks for one hour to one and half (veal will absorb smoke flavors)
Keep the temperature of the veal and the Bradley smoker as low as possible by using the add on smoke chamber with dryer duct. Use ice in the bottom of the Bradley Tower to help keep the tower temperture down. The veal should go directly from the fridge to the smoker.
When the cold smoke is finished bag the veal and return it to the fridge immediately to rest overnight until time to prepare the meal the next day.
Preparation of the Sauce:
In a large skillet, saute the shallots and garlic in oil; add wine and reduce for 2 minutes.
Add the beef broth and the tomato paste; simmer for 5 minutes to blend the flavors.
Remove from heat; stir in the butter one tablespoon at a time.
Use Salt and Pepper for taste.
Completing the Rib Steaks:
Preheat oven to 400F
Remove from the fridge and pat dry with paper towels.
Season each rib on both sides with pepper.
In a hot frying pan, heat butter and oil. Sear each rib on each side 30 seconds. Place the ribs in a roasting pan(s) and repeat for each rib.
Roast in preheated oven at 400 F for 20 minutes. 20 minutes will be about medium rare for a starting point.
When the Rib Steaks are done sprinkle the with fleur de sel
Serve with the Wine Sauce and vegetable. I like asparagas the best.