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Argentinian Veal Rib Chops
skyhopsing
Posts: 107
I picked up these "free range veal rib chops at Whole foods today on sale. Should I dry age them for a couple of days? I was thinking about just salting them and putting them in the fridge for a couple of days. I don't think I will be able to wait for very long. Thanks in advance. Bob
Comments
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I am looking forward to the finished results
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Those look beatuiful. I say cook em now. Veal is already so tender, I wouldn't do anything to them but put S & P, or a light marinade of choice, and place them on a 500-550 degree egg. Monitor closely and don't over cook. Let us know how they turn out.
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Bob,
Put those in your cheek.
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