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Roast Prime Rib of Veal

Yields 12 entrée portions


For Roast Prime Rib of Veal:
4 lb. Roast, trimmed and tied
1 Carrot, chopped
2 Ribs of celery, chopped
1 Large Spanish onion, chopped
2 Cloves of garlic
1 Sprig of rosemary
1 Sprig of thyme
2 Tbsp. Vegetable oil
3 Tbsp. Tomato paste
1 Tbsp. Black peppercorns

For Sauce:
1 c. Sangiovese wine
1 c. Veal or beef stock
Corn starch as needed

For Broccoli Rabe:
3 Tbsp. Olive oil
1 Clove of garlic, crushed
1 Tsp. Salt
1/8 Tsp. Crushed red pepper
10 oz. Broccoli rabe, blanched and shocked
1⁄4 c. Water

For Dutchess Potatoes:
1 lb. Russet potatoes, peeled & chopped
1⁄2 Tsp. Salt
4 Egg yolks
Pinch of white pepper


For Roast Prime Rib of Veal:
Combine vegetables and oil and toss together. Add tomato paste and mix into vegetables to disburse throughout. Place on sheet tray and roast for 15-20 minutes per pound at 325 degrees for medium to medium rare or until 135-145 degrees on a meat thermometer.

For Sauce:
After cooking roast, remove from vegetables and drain oil. De-glaze roasting pan with light red wine, such as sangiovese. Make sure to get all of the food from the roasting pan. Add light demi-glace or veal stock and simmer for a few minutes. Thicken with corn starch if needed and strain out sauce. Correct seasoning. Reserve for use with roast.

For Broccoli Rabe:
Sauté garlic until light brown. Add broccoli rabe, seasonings and water. Simmer until hot and of desired tenderness.

For Dutchess Potatoes:
Boil potatoes in salted water until just fork tender. Strain and puree through food mill. Add pepper and egg yolks and blend. Use immediately or keep warm until needed.

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