Rose Veal Short Ribs with Tomato and Leek Reduction
- Preparation Time: 15 mins
- Serves: 3
- Cooking Time: 120 mins
- Ready Time: 135 mins
- Difficulty: Easy
1 x Rose Veal Short Rib Rack Approx 1.1kg
12 x Oven roasted Tomatoes – cut in half
1 x small Leek – green removed and chopped into chunks
2 x 200gm Gourmet Direct Veal Glaze
1 cup Verjuice
1 cup red wine
Fresh Black Pepper
1 Tbsp olive Oil
1 tsp butter or Olivio
Pre-heat oven to 160°C
Heat a large pan to medium heat and add 1 tbsp Olive Oil and 1 Tsp butter or Olivio.
Generously pepper and salt the ribs and allow to reach room temp.
Sear the ribs to golden brown on all sides and reserve to a pan large enough to house the ribs quite closely with high sides to allow the ribs to be just covered by the liquid.
Add the tomatoes and Leek to the searing pan and soften, deglazing the pan with a little of the Verjuice at the same time. Add the rest of the Verjuice and wine and all of the glaze and once the Glaze has melted, allow the whole mixture to reduce by one quarter.
Pour the tomato and Leek and liquid over the Ribs. The liquid should just cover the meat. If not, add a little extra wine or Verjuice or water to suit.
Cover the dish with tin foil and place in pre-heated oven for three to four hours until the meat is tender and can be parted with a spoon.
Serve with potato mash which can be enhanced by boiling onion and garlic in a pan of milk til soft then blending that mix and adding to your cooked potatoes with a little extra cream or butter.