Costata Di Vitello Alla Parmigiana Recipe

Bring to room temperature

Remove the 16 oz bone-in veal rib from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat very dry with paper towels.

Season

Season both sides and the exposed bone lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Sear the veal

Preheat an oven-proof skillet (cast-iron preferred) over medium-high heat until smoking. Add 2 tbs extra-virgin olive oil and heat until shimmering. Place the veal, fat side down first if there is a fat cap, and sear undisturbed 3–4 minutes until a deep golden-brown crust forms. Flip and sear the second side 2–3 minutes. Sear the edges briefly to render any fat and color the bone.

Baste and roast

Add the 1 tbs cold butter to the pan and tilt the pan, spooning the melted butter and pan juices over the meat for 30 seconds. Transfer the skillet to a preheated 400°F (200°C) oven. Roast until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, about 8–12 minutes depending on thickness. Remove from oven and transfer the veal to a cutting board; tent loosely with foil to rest for 8–10 minutes (carryover will bring temp up a few degrees).

While the veal rests, make a quick pomodoro. In a medium saucepan or sauté pan over medium heat, add 1 tbs extra-virgin olive oil. Add the 0.5 minced shallot and 1 minced garlic clove and sweat gently for 1–2 minutes until translucent and aromatic but not browned.

Crush the 14 oz canned San Marzano tomatoes by hand or with a fork and add to the pan along with 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 tsp sugar if tomatoes are bright or acidic. Simmer gently uncovered for 8–12 minutes until the sauce thickens slightly. Stir in the chiffonade of 6 basil leaves at the end and taste; adjust seasoning. Keep warm.

Combine cheeses: In a small bowl, mix 0.5 cup finely grated Parmigiano-Reggiano and 0.25 cup finely grated Pecorino Romano. If using, stir in 0.25 cup fresh breadcrumbs to give the topping a light crust.

Prepare mozzarella: Tear or thinly slice 4 oz fresh mozzarella and pat dry on paper towels to remove excess moisture so it melts without making the topping watery.

Top the veal: Spoon a generous 2–3 heaping tbs of warm pomodoro sauce over the rested veal, spreading to cover the top surface but avoiding the bone. Distribute the torn mozzarella on top of the sauce, then sprinkle the combined grated cheeses evenly over the mozzarella to form the parmigiana topping.

Broil to finish: Preheat the oven broiler on high and place the veal (on the same oven-proof skillet or a broiler-safe pan) about 4–6 inches from the broiler. Broil 1.5–3 minutes, watching constantly, until the cheese melts, bubbles, and develops light golden spots — do not burn. If you added breadcrumbs, they should be crisp and golden.

Rest briefly and garnish: Remove from oven, let rest 2 minutes. Garnish with remaining basil leaves. Optionally squeeze a lemon wedge lightly over the meat just before serving for a bright finish.