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Catalan-Style Braised Veal Ribs with Green Olives

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INGREDIENTS

16 lb. veal spare ribs (IMPS/NAMP 313)
2-3/4 cups + 3 tbsp. Extra-virgin olive oil, divided
9 oz. large garlic cloves, cut lengthwise in half, thinly sliced, divided
1/2 oz. fresh thyme sprigs
2 lb. medium onions, finely chopped
1 lb. finely chopped celery
8 oz. finely chopped carrots
8 oz. finely chopped red bell peppers
3-3/4 lb. canned diced tomatoes
1/4 cup + 2 tsp. kosher salt, divided
1 cup All-purpose flour
1 qt. dry white wine, about 32 oz.
1-1/2 qt. rich veal stock, about 48 oz.
3 cups water, about 24 oz.
6 ea. bay leaves
1 tbsp. sweet paprika
2 tsp. freshly ground black pepper
3/4 tsp. ground red pepper
1 ea. loaf French bread 24 inches long; cut into 3/4 inch slices
9 ea. blanched and toasted almonds, about 1/2 oz.
9 ea. blanched and toasted hazelnuts, about 1/2 oz.
3 tbsp. finely chopped parsley, about 1/2 oz.
1 ea. large garlic clove, thinly sliced
2 tbsp. cold water
4 cups coarsely chopped high-quality green olives, about 1 lb.

INSTRUCTIONS

  1. 1
    For Veal: Cut veal spare ribs into 2 to 3 bone sections (about 1 lb 6 oz to 1 lb 10 oz each).
  2. 2
    For Marinade: Combine marinade ingredients in large non-reactive container such as 1 cup oil, 4-1/2 oz. garlic and 1/2 oz thyme sprigs. Add ribs; turn to coat. Refrigerate, covered, overnight.
  3. 3
    For Tomato Base: Heat 1 cup oil in large saucepan or straight-sided skillet over medium-high heat until hot. Add onions; reduce heat to medium. Cook 5 minutes or until translucent, stirring occasionally. Add celery, carrots, 8 oz bell peppers and 4-1/2 oz garlic; cook 25 to 30 minutes, stirring occasionally. Stir in tomatoes and 2 tsp salt; cook 25 minutes or until tomatoes break down and a concentrated paste forms, stirring frequently. Set aside.
  4. 4
    Remove ribs from marinade; discard marinade. Sprinkle ribs with salt; dredge in flour. Set aside.
  5. 5
    Heat 3/4 cup oil in large roasting pan until hot. Add ribs; cook until browned on all sides. Remove from pan. Set aside.
  6. 6
    Pour off most of oil from roasting pan. Add wine; bring to a simmer over medium heat. Simmer and stir until browned bits attached to pan are dissolved and wine is reduced by 1/3. Stir in tomato base, stock, 3 cups water, bay leaves, paprika, black pepper and 3/4 tsp red pepper. Return ribs to pan; cover tightly with aluminum foil. Braise in 325°F oven 2-1/2 to 3 hours.
  7. 7
    Heat oil in large skillet until hot. Add bread slices; fry until lightly browned on both sides. Drain and set aside.
  8. 8
    Place bread, almonds, hazelnuts, parsley and 1 each garlic in food processor; process until finely chopped. Add 3 tbsp oil and cold water; process until mixture is a smooth paste.
  9. 9
    Remove ribs to hotel pan; refrigerate, covered, until ready to use. Pour braising liquid into large saucepan; skim fat from liquid. Stir in 2 to 3 Tbsp catalan picada and olives. Simmer for 10 minutes; keep sauce warm.
  10. 10
    Grill 2-bone rib rack until browned. Serve with 1-1/2 cups sauce.

notes

Lobel's Meats, New York, NY, Stanley Lobel

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