Veal Roast with Cranberry Port Sauce
Recipe courtesy of The Beef Checkoff.
1 (4 to 5-pound) veal rib roast (cap removed)
2 tablespoons Dijon mustard
1 (16-ounce) can whole berry cranberry sauce
2 tablespoons port wine
1 1/4 cups soft bread crumbs
3 tablespoons minced fresh parsley
2 tablespoons butter, melted
2 medium cloves garlic, crushed
1 1/4 teaspoons dried marjoram leaves
- Preheat the oven to 325°F (160°C).
- Place veal rib roast, rib ends down, in a shallow roasting pan. Insert oven proof meat thermometer so tip is centered in thickest part of veal, not touching bone or resting in fat. Do not add water or cover. Roast in 325°F (160°C) oven to desired doneness; approx. 22 to 27 minutes per pound for medium. (Do not overcook.)
- Meanwhile in a medium bowl, combine coating ingredients; set aside.
- Approximately 30 minutes before end of roasting time, remove roast from oven. Spread mustard evenly over top surface of roast. Coat with crumb mixture, patting firmly into mustard. Return roast to oven and continue roasting. Remove roast when meat thermometer registers 155°F (65.5°C) for medium. Let stand 15 minutes. (Temperature will continue to rise approximately 5°F to reach 160°F for medium.)
- Meanwhile, skim fat from drippings, if necessary. Add wine to drippings, stirring until browned bits attached to pan are dissolved. Transfer drippings to medium saucepan; add cranberry sauce and cook over medium-high heat 10 min. or until sauce is thickened, stirring frequently. Trim excess fat and remove back bone from roast. Carve roast between bones into thick slices. Serve with sauce.
Makes 8 servings.
Recipe and photograph courtesy of The Beef Checkoff.