Fit for Company, Fit for a Crowd

Although you may find a 7-bone veal rib roast, I recommend that you buy 6-bone roasts, because the meat near that last rib (closest to the shoulder) can be a bit tough. Each 6-bone rack can easily feed 6 people, with each person receiving a chop with the bone attached. If you want to stretch the roast a bit, you can remove the meat from the bones once it is cooked, cut it into thinner slices, and serve the bones separately to those who want them. Crisscrossing the bones of the two roasts makes for a dramatic presentation. I prefer veal roasted to an internal temperature of 125°F to 135°F, when it will be between medium-rare and medium and faintly pink. Note that the roasts must be marinated overnight.

Serves 12

INGREDIENTS

FENNEL AND HERB MARINADE:

• 4 garlic cloves, peeled
• 1 tablespoon chopped fennel fronds (see Cook’s Note)
• 6 fresh sage leaves
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh savory or rosemary leaves
• 2 tablespoons salt
• 2 teaspoons coarsely ground black pepper
• 3 tablespoons olive oil
• 2 6-bone racks of veal, chine bones removed, fat trimmed to ¼ inch, rib bones frenched (4–6 pounds each)
• Extra-virgin olive oil (optional)

INSTRUCTIONS

1. Marinade: With the motor running, drop the garlic through the feed tube of a food processor. Stop the machine and scrape down the sides of the bowl. Add the remaining ingredients and process for 30 seconds, to form a wet paste. Smear the mixture all over the roasts. Wrap in plastic wrap, place in a baking pan or on a platter, and marinate in the refrigerator overnight.
2. Unwrap the roasts and lay them back to back in a roasting pan with the bones crisscrossed and pointing upward. Let stand at room temperature for 2 hours.
3. Preheat the oven to 450°F, with a rack in the lower third of the oven.
4. Roast the veal fat side up for 15 minutes. Reduce the oven temperature to 350°F and roast for 30 minutes more. Check the internal temperature with an instant-read thermometer: it should read 125°F for medium-rare or 130°F for medium. If they are not ready, continue to check every 15 minutes until it reaches your preferred doneness. Remove the roasts from the oven, cover loosely with aluminum foil, and allow to rest for 15 to 20 minutes.
5. To serve, slice between the bones and serve a chop per person. Or remove each rack of bones by slicing between the rack and the meat, slice the meat about ½ inch thick and serve the bones separately. Drizzle the sliced meat with extra-virgin olive oil (if using).

ALTERNATIVE CUTS:

• Two whole bone-in loins of veal (6 to 8 pounds).

COOK’S NOTE: 

• I love to serve this roast with roasted fennel. Cut 6 fennel bulbs into 6 wedges
  each through the root end. (Save some fronds to use in the marinade.) Toss with
  plenty of olive oil and season with salt and pepper. Spread out in a baking pan
  and place in the oven when you turn it down to 350°F. Turn the fennel over after
  15 minutes and check again after 15 minutes. The fennel is done when it is soft
  and the edges are becoming nice and browned. Roasted fennel is also a great side
  dish for roast pork.