Grain-fed Veal Bone-in Short Ribs
Approximately 14 lbs.
Grain-fed veal short ribs are an often overlooked cut with excellent flavor that is perfect for slow-cooked, old-school comfort food. Short-ribs are cut in a rectangular shape containing rib bones from the forequarter.
Grain-fed veal is not the same as ‘pale veal.’ Its natural rose color comes from a varied, nutritious diet, including grains, which give the meat a more robust flavor for two reasons: First, grains give the meat subtle marbling that infuses the meat with flavor and tenderness that veal is known for. Second, grain-fed veal contains more iron and other minerals which add to the delicious flavor and the animal’s health.
Le Québécois is the first veal program to combine USDA approved All Natural* status, humane animal husbandry, full traceability, and sustainable farming practices.
*Minimally Processed. No Artificial Ingredients
Store veal short ribs in your freezer until you're ready to use them, then remove and thaw as many as you need.
RECIPES & TIPS
To braise, first sear the short ribs on each side until golden brown in a small amount of oil. Remove the meat from the pot. Add carrots, onions, and celery and sauté for 5 minutes; return short ribs to the pot on top of the veggies; and add stock so the meat is ¾th of the way submerged.
Bring the liquid to a simmer, then cover with a tight-fitting lid and put in the oven at 350-375 degrees for two hours or until fork tender.