Veal Rib Eye with Ragout of Pearl Onions, Peas and Artichokes

1. 1

   Place veal in 13x9x2-inch glass baking dish.

2. 2

   Sprinkle generously with salt and pepper.

3. 3

   Mix red onion, 4 tablespoons oil and rosemary in bowl.

4. 4

   Rub onion mixture over veal.

5. 5

   Cover; chill overnight.

6. 6

   Preheat oven to 400F.

7. 7

   Scrape onion mixture off veal.

8. 8

   Heat 2 tablespoons oil in heavy large skillet over high heat.

9. 9

   Add veal and brown well on all sides, about 6 minutes.

10. 10

    Transfer veal to roasting pan.

11. 11

    Roast until thermometer inserted into center registers 130F for medium-rare, about 35 minutes.

12. 12

    Transfer meat to platter.

13. 13

    Let stand 5 minutes.

14. 14

    Cut meat into 1/2-inch-thick slices.

15. 15

    Arrange on plates.

16. 16

    Add veal juices to ragout.

17. 17

    Bring to simmer.

18. 18

    Serve with veal.

* Per serving · 4 servings · Values may vary.

No additional tips available.