Côte de Veau
Côte de Veau with Savory Jus
one 6 rib rack of veal, drenched
sea salt and freshly ground black pepper
extra virgin olive oil
1 pound veal stew meat, cut into 1/2 inch cubes (optional)
2 cups veal broth, chicken broth, or water
a few garlic cloves, crushed
3 to 4 sprigs of fresh thyme
Take the veal rack out of the refrigerator and allow it to come to room temperature. Preheat the oven to 375 degrees F. Put the veal stew meat in a roasting pan large enough to hold it in a single layer and brown it in the oven for 30 minutes. Season the veal rack with sea salt and freshly ground black pepper. Heat the olive oil over medium-high heat in a heavy bottom fry pan large enough to hold the veal rack. Sear the veal on all sides until golden. Place the côte de veau on top of the stew meat and add the garlic and thyme sprigs. Roast for approximately 30 minutes until it reaches an internal temperature of 130 degrees F. Transfer to warmed platter to rest.
To make the jus:
Place the roasting pan on the stove top over high head and boil down the any juices until they caramelize. Pour in 1 cup of broth and boil it down, stirring and scraping with wooden spoon until all of the liquid caramelizes. Add the remaining cup of broth and boil it down again while stirring until is is reduced by one-quarter. Strain through a fine mesh strainer into a warmed sauceboat.