Roasted Veal Ribs

It hits you right when you crack open the oven door – that deeply savory, broth-kissed scent curling out, thick with roasted veal and sweet golden onions and just a ghost of thyme. Not bright or flashy, but something that nestles deep in your memory like a favorite scarf you’d forgotten about. Roasted Veal Ribs. It’s simple, rustic food, really, but it feels sort of noble too – each bite is soft, cozy, and unhurried. Like Sundays should be, I suppose.

Why You’ll Crave It

• Slow-roasted veal ribs become fall-apart tender with that irresistible caramelized outer edge
• The veggies roast right alongside and melt into a ridiculously flavorful pan sauce (you’ll want good bread)
• Very little prep – once it’s in the oven, you’re mostly off the hook
• It feels impressive without being fussy – perfect for gathering people around the table
• It ages well. The flavors deepen the next day, so leftovers… are maybe better than night one?

The first time I made this, I forgot to remove the foil during the last chunk of baking – and still, everyone silently cleaned their plates and asked if there was more… which sort of says everything.

What You’ll Need

• Veal breast (ribs attached): about 1.5 kg – ask the butcher to trim it down a bit if needed, but bones stay for flavor
• Onion: 1 large, roughly chopped (doesn’t need to be neat, it’ll soften and sweeten in the oven)
• Carrots: 2, peeled and sliced into informal coins
• Garlic: 3 cloves, crushed gently with the side of a knife (mincing isn’t necessary)
• Tomatoes: 2 ripe ones, chopped (or canned if it’s winter – I won’t tell)
• Fresh thyme: 2 sprigs – tuck them in whole, stems and all
• Bay leaf: 1, just drop it in the pan
• Olive oil: 2 tablespoons for browning and drizzling
• Salt & pepper: To taste, but don’t underdo it – the meat can handle boldness

Easy How-To

Preheat and pause a moment

Turn the oven on to 180°C (350°F). While it heats, take a breath. This isn’t rushed cooking. It’s thoughtful, slow…and it rewards patience.

Season the veal ribs

Rub the ribs generously with salt and pepper. A little olive oil, too, just to help things along. If you’ve got some rosemary on hand, you could slip in a small sprig – it plays nicely with veal, though thyme alone is enough.

Brown the meat

Get a heavy pan hot – not worryingly hot, just steady. Sear the veal ribs until golden on all sides. You’re not cooking them through here – just giving them a bit of depth. The smell at this point? Utterly unfair to the rest of dinner.

Layer the vegetables

In a large baking dish (or a Dutch oven if you’re lucky to have one), scatter the onions, carrots, garlic, and tomatoes. Nestle the ribs on top like you’re tucking them in. Add your thyme and bay.

Liquid and foil

Pour in about 1 cup of water or light broth – just enough so it comes halfway up the meat. No need to drown it. Then wrap the whole dish tightly in foil. Not glamorous, but deeply important to keep all those soft, braising aromas trapped in.

Bake low and slow

Slide the dish into the oven and forget about it (well, mostly) for a good 1.5 to 2 hours. Go read, light a candle, peel some potatoes perhaps. About 30 minutes before the end, peel off the foil so everything gets a little crispy on the edges.

Test and taste

Use a fork to prod the meat – it should yield easily, barely needing encouragement. If it still feels firm, give it another 15-20 minutes uncovered.

Rest and serve

Let it sit for a few minutes out of the oven. It helps the flavors settle – they need a little silence before the applause.

Good to Know

• If the top starts browning too fast, gently tent it with foil again – it’s forgiving like that
• You can toss in a splash of white wine or a dash of sherry vinegar – just a touch – for depth
• Don’t panic if your vegetables look too soft – they’re meant to dissolve into the sauce a bit

Serving Ideas

• Serve with crusty bread to mop up the juices or nestle the ribs onto a bed of herbed mash
• For something lighter, a crisp salad dressed with lemon and olive oil will cut the richness beautifully
• If you’re feeling indulgent: creamy polenta, with that lovely sauce drizzled right on top

Top Tricks

• If making ahead, stop before the final foil-free baking step, refrigerate, then reheat uncovered for a glorious finish
• Leftover sauce can be blended and frozen – incredible stirred into risotto or soup… trust me

Frequently Asked Questions

Can I make this with boneless veal breast?

You can, technically – the flavor is still nice, but the bones give such richness and depth that I’d really recommend keeping them in if at all possible.

What if I can’t find fresh thyme?

Use about 1 teaspoon of dried thyme instead, or swap in oregano if you like a twist. Even a mix of dried herbs can work – don’t let it stop you.

Do I need to sear the meat first?

Searing adds that golden crust and deeper flavor – but if you’re short on time or washing up tolerance, you can skip it. It’ll still roast beautifully, just a touch softer in flavor.

How do I store leftovers?

Let them cool, store in a sealed container, and refrigerate for up to 3 days. Reheat gently – low and slow again. Or freeze the meat and sauce together for up to 2 months.

Could I add potatoes straight to the dish?

Yes, absolutely – halved baby potatoes are lovely in there. Just make sure they’re roughly the same size so they cook evenly alongside the ribs.