Fried veal ribs are both tasty and versatile, because they can be served to the table and as a snack for beer, and as a side dish for the main course for lunch or dinner. We will learn how to cook them in a step-by-step recipe with a photo. Video recipe.
There are people who cannot live a day without eating a piece of meat. Usually almost all men fall into this category, but some of the female sex also belongs to it. Meat dishes are delicious, hearty, rich, captivating with a range of tastes and variations of preparation. An excellent dish is veal ribs fried in a pan, cooked according to the proposed recipe. They turn out to be tasty and aromatic, but they are prepared quite simply and quickly. They can be served with sauce as an appetizer, with vegetables, herbs, any porridge, spaghetti, rice … The dish is served for lunch and dinner for a family meal, but it is also not a shame to serve it on a festive table.
A meal is prepared with a minimum amount of spices: ground black pepper and ground nutmeg. But if you want to add more expressiveness and brightness to the dish, you can add Abkhazian, Georgian, Armenian or Italian spices. Although in this form, they turn out to be very appetizing. So that the ribs of veal are not too hard, but juicy and tender, they should be cooked first at high and then at low temperatures. A large fire will seal the pieces with a crispy crust, which will retain all the juice in them, and a slow fire will allow the meat inside to cook well, become soft and tender.
See also how to cook veal ribs with potatoes and celery in the oven.
- Caloric content per 100 g - 239 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Veal ribs - 1 kg
- Ground nutmeg - 0.5 tsp
- Salt - 2/3 tsp or to taste
- Vegetable oil - for frying
- Ground black pepper - pinch or to taste
Step by step cooking fried veal ribs, recipe with photo:
1. Wash the veal ribs under running water and dry with a paper towel. Cut off the excess grease film and cut them into separate segments.
2. Pour vegetable oil into a frying pan and heat well. Then put the meat in it so that the veal is in one layer, and not piled up in a pile. Otherwise, it will not fry, but will immediately go into stewing mode. Juice will come out of the pieces, and the meat will be less juicy, and maybe even tough.
3. Turn on high heat and fry the ribs until golden brown on both sides. Make sure they do not burn.
4. Then season the meat with salt, black pepper and nutmeg. Stir the veal, cover the skillet with a lid and turn the heat to the lowest setting. Roast the veal ribs for 15-20 minutes until tender on the inside. Check the readiness with the cut of the knife; clear juice without blood stains should ooze from it.
See also a video recipe on how to cook beef ribs in a cauldron with onions.
