Veal Rib Roast with Pancetta & Rosemary
The prime ribs of veal, with a delicious pancetta and rosemary coating, easy and elegant.
This is a very simple but elegant dinner entree that I made for a holiday event. I accompanied it with the Kitchen Tapestry recipe for Baked Grits au Gratin with Sherry Mushroom Topping. Figure about one rib per person and a cooking time of 20-25 minutes per pound, but the only way to be sure the roast is properly done is to use a meat thermometer pushed through to the center of the roast without touching any bones. This recipe was found on a website called razzledazzlerecipes which I modified slightly in seasonings.
Veal Rib Roast with Pancetta & Rosemary
Yield: 4
The prime ribs of veal, with a delicious pancetta and rosemary coating, easy and elegant.
Ingredients
- 4-bone veal rib roast (about 3 pounds)
- 4 oz pancetta cubetti (like, Private Selection)
- 2 tsp garlic, minced
- 1/2 cup seasoned bread crumbs (like, Progresso)
- 5 tbsp Dijon mustard (like, Grey Poupon)
- 2 tbsp olive oil
- 2 tbsp dried crushed rosemary
- 1/2 tsp fine sea salt
- 10-12 grinds freshly cracked black pepper
Instructions
- Take the roast out of the refrigerator 2 hours before cooking.
- Preheat oven to 375°F.
- Over medium high heat, fry the pancetta until it renders its fat and begins to turn brown, but do not cook until crispy.
- Transfer the pancetta and about two tablespoons of the rendered fat into a mixing bowl. Add all the remaining ingredients and combine well until you have a crumbly, but adhesive mixture.
- Salt and pepper the roast, then pack the roast with the breading, fat side up.
- Roast in a shallow roasting pan 20-25 minutes per pound and until a meat thermometer reads 125°F.
- Allow the roast to rest for 10-15 minutes before carving into chops and serving.
Notes
- This dish was originally made to be accompanied by the Kitchen Tapestry recipe for Baked Grits au Gratin with Sherry Mushroom Topping.
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