1 4 to 5-pound veal rib roast
1 tablespoon finely chopped fresh sage or 1 teaspoon rubbed sage
2 cloves garlic, crushed
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
Cook's note: Ask meat retailer to loosen chine bone (backbone). After roasting, the backbone can be removed easily by running a knife along edge of roast. A veal rib roast will yield two 3-ounce cooked, trimmed servings per pound.
Heat oven to 325 degrees. In small bowl, combine sage, garlic, salt, and pepper; press evenly into surface of veal roast. Place roast, rib ends down, in shallow roasting pan. Insert ovenproof 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 degree oven to desired doneness; approximately 22 to 27 minutes per pound for medium. (Do not overcook.)
Remove roast when meat thermometer registers 155 degrees for medium. Let stand 15 minutes. Temperature will continue to rise approximately 5 degrees to reach 160 degrees for medium. Carve roast between bones into thick slices.
Yield: 8 to 10 servings