General Description: A succulent, juicy veal rib chop (NAMP 1306), with its round, meaty eye and long, curving rib bone, is often the most expensive item on a restaurant menu. This luxury cut may be grilled, broiled, or pan-seared and finished in a hot oven. A whole roasted veal rack (NAMP 306) is suitable for a splendid celebration. Veal rib is quite mild and delicate in flavor, though adaptable. In European cookery, veal is commonly paired with acidic ingredients such as lemon or with salty ingredients such as prosciutto. Boneless rib eye (NAMP 307) makes an extra-tender roast that can be stuffed and/or wrapped in pancetta or bacon before roasting.

Rib chops from the shoulder end are larger but have a smaller eye and more of the surrounding cap meat. Chops should be cut 1 1/4 to 1 1/2 inches thick. Veal rib with the bone exposed and the side meat trimmed off is a French (or Frenched) rack and is more expensive.

Part of Animal: The veal rib section may include seven ribs (NAMP 306), numbers 5 through 11, or six ribs (NAMP 306A), numbers 6 through 11.

Characteristics: The rib eye is extremely tender, with a fine grain and buttery texture. It is surrounded by fattier, tougher, and coarse-grained, though flavorful, cap meat.

How to Choose: A hotel rack is trimmed and ready for roasting. It may also be ordered cut straight across, to include both sides of the rib, for a double rack.

Amount to Buy: Allow 14 to 16 ounces for bone-in rib chops; 12 ounces for bone-in veal roast; 8 ounces for boneless rib eye.

Storage: Store rib roast up to 3 days refrigerated; store rib chops up to 2 days refrigerated.

Preparation:

1. Trim off any excess fat and let come to room temperature. Preheat the oven to 375°F. Combine fresh breadcrumbs, parsley, minced garlic, salt, and pepper.
2. Brush the veal with lightly beaten egg white. Roll the meat in the breadcrumb mixture to coat.
3. Brown the rack on all sides in oil in a nonstick ovenproof skillet. Place in the oven fat side up and roast about 1 1/4 hours for medium-rare.
4. Remove from the oven, drape with foil, and allow to rest for 10 minutes before slicing.

Flavor Affinities:Anchovies, artichokes, balsamic vinegar, cornichons, lemons, red wine, rosemary, shallots, truffle oil.