Veal ribs

Discussion in 'Professional Chefs' started by archbow, Jul 15, 2013.

  1. archbow

    archbow

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    So I plan on running veal ribs as an appetizer starting this week, and i want to make a citrusy sauce to glaze them after I finish braising them, but I have no idea how to accomplish this on an 8 hour shift on the line.

    Should I cook them off, then reheat as needed in the oven, or risk running them in the oven on a warm heat for the shift? I've done this before with st. louis ribs before and they handled well, but I'm worried the veal ribs will become too tender and fall apart on the plate.

    Any suggestions?
     
  2. linecook854

    linecook854

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    Are you wanting to make the glaze with the braising liquid? I'm not 100% sure what you're asking about the sauce. I have made a orange glaze for grilled chicken wings before with reduced orange juice, stock, brown sugar, garlic confit, dijon and sea salt.

    As for to hot hold them or heat to order I would say it depends on what type of kitchen you're in. I have heated ribs to order in the oven and they remain moist, never hot held them though so I can't really be a judge of that.

    Hope this helps a little, good luck!
     
  3. archbow

    archbow

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    Sorry I worded that a little odd. The sauce is not an issue, I was just curious on what the best path to go with this is, it never hurts to have a second opinion.
     
  4. petemccracken

    petemccracken

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    Hold the ribs in the braising liquid at 140°F-145°F