Roasted Veal Short Ribs

Here’s a dish that isn’t about the sauce. It calls for demi-glace, but you could use a bouillon cube, if you must. Be sure to keep an on your liquid levels. I ended up using 2 to 3 times more because it boiled off so fast. Plus I may have been a little generous with my basting.

Roasted Veal Short Ribs from Anthony Bourdain’s Les Halles Cookbook


  • 4 lbs veal short ribs
  • 1/4 cup extra-virgin olive oil
  • salt and pepper
  • 1 cup white wine
  • 1/4 cup sherry vinegar
  • 1 spoonful demi-glace
  • 1 large onion, thinly sliced
  • 4 cloves garlic, slightly crushed
  • 1 bouquet garni
  • 1 sprig flat leaf parsley, chopped


  1. PREP: Coat each rib with olive oil and season with salt and pepper. In the small saucepan, bring the wine and vinegar to a boil and whisk in the demi-glace. Remove from the heat and set aside.

  2. COOK: Arrange the onion on the bottom of a roasting pan and pour in the wine-vinegar mixture. Add the garlic and bouquet garni. Place the ribs in the pan, skin side up. Place the pan in a cold oven and crank the heat to 325 degrees F. Let cook, undisturbed, for 1 hour.

  3. After 1 hour, baste or brush the ribs with the pan juices and turn them with the tongs, every 15 minutes, for another hour, basting each time. Increase the heat to 400 degrees F and cook for an additional 30 minutes, until the ribs are a lovely, dark brown. Remove from the oven and arrange on the platter. Spoon the pan sauce and onion over the ribs, garnish with parsley, and serve.