Apricot Veal Ribs


Veal ribs

Our scrumptious apricot veal ribs, a  twist on our traditional apricot stuffed veal breast - a special occasion star! 


5 lb. Veal breast, cut between the ribs by your butcher
1 12 ounce jar apricot preserves
1/4 cup apricot liqueur (optional)
½ teaspoon each garlic powder, black pepper, paprika

1 cup dried apricots soaked in water softened, approximately 2 hours or more
Drain; then add apricots to optional liqueur and jam-- mix together and set aside

Veal Rib Directions
Rinse and dry veal ribs--Place in large roasting pan 
Season with paprika, garlic and pepper
Add about 1 cup of water or vegetable broth to roasting pan
Cover all with a layer of parchment and then aluminum foil
Bake at 325 for about 2 hours - Drain most of grease/gravy
Pour 2/3 of apricot mixture over veal
Cover again- Bake until tender about another hour
Uncover and bake about 30-45 minutes more
Let cool thoroughly—or refrigerate overnight. 
To serve- Top with remaining apricot sauce mixture  and cover loosely. Heat until warm and  ready to serve

Optional: Stuffing on the side 
½ cup olive oil
2-3 medium onions, chopped
6 pieces of celery, chopped
½ cup mushrooms, chopped
½ cup fresh parsley, chopped
2 cups bread crumbs, small croutons or matzo farfel
1 egg
¼ teaspoon each garlic powder, paprika and black pepper

In a large fry pan, sauté vegetables and parsley in olive oil until translucent and softened
Separately, boil about 3 cups liquid - use water or mixture of vegetable broth, chicken broth and water
Add bread crumbs, croutons or matzoh farfel to fry pan; Mix then stir in hot liquid
Mix with spoon until all moistened; Cool for about half hour
Beat one egg and mix in gently; add paprika, pepper and garlic to taste
Lightly cover with parchment or foil and roast on 350 for about 35 minutes
If you want to serve the stuffing on the side instead of in the veal, simply spoon it into an oven proof dish; lightly cover with parchment and then foil and bake about 35 minutes at 350.


Serves about 8