Veal ribs: recipe, cooking features and recommendations

Veal ribs are a very popular product. Due to its relatively low calorie content, it is often used to compile a diet menu. Soup, borsch, roast and many other kinds of food are prepared from it. In today's publication will be presented simple recipes of dishes from veal ribs.

General recommendations

Delicate and quite low-fat veal will be an excellent option for a family dinner or dinner. For the preparation of delicious and healthy dishes, it is advisable to purchase fresh or chilled meat. In this case, the pulp will be more juicy and easily separate from the bone.

Before cooking, the ribs are thoroughly washed, wiped dry with paper towels and cut so that in each piece two bones are obtained. After that, they can be marinated, fried in a frying pan, stewed or baked in the oven. It is very important not to overdo it with heat treatment. Otherwise, the meat will turn out to be very hard and dry.

Ready calf ribs, the recipe of which will be considered a little lower, is often served with pasta, potatoes or beans. But the best side dish for this type of meat is stewed cabbage.

Ribs with vegetables baked in the oven

A dish prepared according to this recipe can be served at a family dinner. It is ideal for adults and children alike. To nourish veal ribs, the recipe of which can be seen further, in time came to your table, you need to take care of all the ingredients in advance. In this case, you will need:

• A pound of potatoes.
• 500 grams of veal ribs.
• 2 ripe tomatoes.
• Onion bulb.
• Sweet Bulgarian pepper.

To cook veal ribs, the recipe of which is so simple that an inexperienced culinary expert can cope with it, were not fresh and tasteless, salt, any spices and vegetable oil should be added to the above list.

Process description

First of all, you need to take care of veal. Ribs are washed in cool water, wipe dry with paper napkins and cut. Prepared in this way, the product is lightly fried in a small amount of preheated vegetable oil and added to a heat resistant mold.

On top put brushed, washed and sliced potatoes, quarters of tomatoes, onion rings and strips of Bulgarian pepper. All this is podsalivayut, season with spices and cover with foil. Bake veal ribs in the oven. The recipe of this dish means that it is prepared for an hour at one hundred and eighty degrees. Serve it in a hot form, after decorating with fresh herbs.

Light Soup

This delicious and nutritious first course is prepared very quickly and simply. It perfectly combines meat and vegetable broths. To make a soup with veal ribs, the recipe of which is presented below, more satisfying, you can add any cereal to it. In order to serve lunch in time, stock up with all the necessary ingredients. At this time in your kitchen should be:

• A pound of veal ribs.
• 400 grams of potatoes.
• Large carrots.
• Average bulb.
• A bunch of greenery.
• Salt and spices.

It should be noted that the above proportions are calculated for 2.5 liters of filtered water. If you plan to cook more soup, then the number of products will have to be increased.

Step-by-Step Technology

To cook a delicious nutritious dinner, firstly wash veal ribs (a recipe in the multivark can be seen in this article) and spread them into the bowl of the device. There they pour cold water and activate the "Varka" regime. After the broth has boiled, the formed foam is removed from it and cooked for about ten minutes. Then the multivark is reprogrammed to the "Soup" mode.

The finished ribs are removed from the device and placed on a separate plate. The remaining broth is filtered through a clean gauze and returned to the multivark. After that, salt is added to it, brushed and cut potatoes, grated carrots and pieces of meat. All this is prepared in the "Kasha" mode. After the vegetables become soft, they are sent to the chopped onions and bay leaves. After five to seven minutes, season the soup with spices, if necessary - add salt and turn off the device. Before serving, sprinkle with chopped herbs.

Stewed veal ribs

The recipe for this dish is so simple that even an inexperienced mistress will master it without problems. In addition, it implies the use of multivarkers, which greatly facilitates the work of the cook. Before you start cooking, be sure to have everything you need at hand. In this case, you will need:

• Kilo calf ribs.
• A pair of heads of onions.
• Average carrot.
• Clove of garlic.
• 3-4 laurel leaves.

As additional ingredients, salt, spices and any vegetable oil are usually used. Thanks to these ingredients, the prepared dish will have a pleasant, rich taste and aroma.

Algorithm of actions

The recipe for stewed veal ribs is good because it involves the use of easily accessible and inexpensive products. Therefore, this dish will often appear on your table. To prepare delicious lean meat, you need to strictly follow the technology described below. First of all, you should start with vegetables. They are washed in cool water, peeled and crushed. Onions cut into half rings, garlic - cut with a sharp knife. After that, they are loaded into the bowl of the multivark, into which several tablespoons of vegetable oil are pre-poured. After the onion becomes transparent, a laurel leaf and carrots cut into small cubes are added to the appliance. Vegetables continue to be fried until they become soft.

In the meantime, you can tackle the main ingredient. Veal ribs are thoroughly washed with cool water, wiped dry with paper napkins, cut into portions, salted and rubbed with spices. The product prepared in this way is placed in the bowl of the multivarquet and gently mixed. After that, fill the contents of the device with half a glass of filtered water and cover with a lid. Multivarka is included in the "Meat" mode and waits for the program to finish. Thirty minutes later, a soft, well-pressed veal will appear on your table, perfectly matching with almost any garnish.

Those who do not like gravy and prefer it to roast meat, you can offer a little to modify the recipe. In this case, veal ribs with vegetables are not flooded with water. They are simply fried, without closing the multivark and periodically stirring its contents. The readiness of such meat can be judged by the presence on its surface of a beautiful ruddy crust. To strengthen the taste of the dish during frying, you can add a couple of teeth of chopped garlic.