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Bon Appétit

Veal Rib Eye with Ragoût of Pearl Onions, Peas and Artichokes

4.4

(2)

Ask your butcher to bone the veal for you. Start marinating it a day ahead.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 4 3/4-pound veal rib eye, boned
1 red onion, finely chopped
6 tablespoons olive oil
1 tablespoon chopped fresh rosemary
Ragout of Pearl Onions, Peas and Artichokes

Preparation

  1. Step 1

    Place veal in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper. Mix red onion, 4 tablespoons oil and rosemary in bowl. Rub onion mixture over veal. Cover; chill overnight.

    Step 2

    Preheat oven to 400°F. Scrape onion mixture off veal. Heat 2 tablespoons oil in heavy large skillet over high heat. Add veal and brown well on all sides, about 6 minutes. Transfer veal to roasting pan. Roast until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Transfer meat to platter. Let stand 5 minutes.

    Step 3

    Cut meat into 1/2-inch-thick slices. Arrange on plates. Add veal juices to ragout. Bring to simmer. Serve with veal.

TagsVealBeefMeatRed OnionOnionRoot VegetableVegetableRosemaryHerbs & SpicesPearl OnionArtichokePeaBean and LegumeRib Eye SteakSteakMainDinnerNut FreeDairy FreeGluten FreeRoastBon Appétit
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