Veal Roast

Cooking Instructions

Position a rack in the center of the oven. Preheat the oven to 425F.

Pat dry:

If using a boneless roast, tie it in a neat, compact shape with butcher twine. If using the rib roast on the bone, leave as is. Rub all surfaces with:

Season generously with:

Place the veal fat side up on a rack in a shallow roasting pan. Roast until and instant-read thermometer inserted in the thickest part of the meat registers 145F, about 45 to 60 minutes for the boneless roast, 1-1/4 to 1-1/2 hours for the bone-in roast (the temperature will continue to rise about 10F out of the oven). Remove the roast to a platter, cover loosely with aluminum foil, and let stand for 15 to 20 minutes. Set the roasting pan over high heat and pour in:

Bring to a boil, scraping up the browned bits with a wooden spoon, and boil for 1 minute. Slice the veal, cutting the bone-in roast between the ribs, and arrange the meat on the platter. Season with:

Drizzle the sauce over the veal and serve.

Wine Pairing(s)

Pio Cesare Barolo

Isenhower 'Wild Alfalfa' Syrah

Woodward Canyon 'Artist Series #13' Cabernet Sauvignon

Oriel 'L'Exception' Saint Emilion Grand Cru

Nickel & Nickel 'Vogt' Cabernet Sauvignon

Yalumba Shiraz

York Creek Cabernet Sauvignon-Meritage

Chateau Cos Labory Saint Estèphe Grand Cru

Cockfighter's Ghost Chardonnay 'Unwooded'

Mitolo 'Jester' Shiraz