• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking

  • Level


  • Prep time

    90 minutes

  • Cook time

    90 minutes

  • Total

    180 minutes

  • Amount

    6 persons

Rib of veal with green bean rolls

A nice rib of veal prepared on the Big Green Egg is incredibly delicious and it looks great, too. Even better, it’s pretty easy to prepare. In this recipe, we also prepare green bean rolls, stuffed mushrooms, scalloped potatoes and date sauce in addition to the rib of veal. This is a great way of bringing a complete meal to the table in one go!


For the rack of veal ribs

  • 1 rack of veal ribs (approx. 2 kg), cleaned
  • 10 g coriander seeds
  • 10 g caraway seeds
  • 10 g black pepper
  • 10 cloves
  • 2 star anise
  • fine sea salt
  • 2 cloves of garlic
  • 2 shallots
  • 100 g Medjool dates
  • 500 ml veal stock
  • 200 ml red wine
  • 30 g butter

For the scalloped potatoes

  • 1 kg waxy potatoes
  • 3 cloves of garlic
  • 2 shallots
  • 2 sprigs of rosemary
  • 200 ml cream
  • 20 g crème fraîche
  • 1 egg

For the green bean rolls

  • 500 g green beans
  • ½ fennel
  • 12 rashers of smoked bacon

For the mushrooms

  • 6-8 The Prince mushrooms
  • 1 clove of garlic
  • 1 shallot
  • ¼ cauliflower
  • olive oil
  • 50 g crème fraîche
  • 50 g grated Gruyère


  1. Wash the potatoes. Peel the garlic and the shallots. Slice 2 cloves of garlic and the smallest shallot in half. Set the remaining garlic and shallot aside to finish the scalloped potatoes. Place the potatoes, rosemary and a generous amount of salt in a pan with water and bring to the boil. Boil for approx. 15 minutes until cooked and allow the potatoes to cool while immersed.
  2. Remove the ends of the green beans and slice the fennel into strips. Bring a pan of lightly salted water to the boil. Add the green beans and fennel, cook for approx. 2 minutes until ready and drain. Divide the green beans and fennel strips into 6 even portions. Lay two slices of bacon lengthwise and slightly overlapping on the worktop. Roll up a portion of green beans and fennel in the bacon. Repeat with the remaining ingredients for the rolls. Cover and store in the fridge until needed.
  3. Brush the mushrooms clean. Remove the stems and chop them finely. Peel and chop the garlic and the shallot, and cut the cauliflower florets into little pieces. Heat a dash of olive oil in a frying pan and sauté the finely chopped mushroom stems, the garlic, shallot and cauliflower. Stir in the crème fraîche and season to taste with salt and pepper. Place the mushroom caps round side down in the Round Drip Pan, generously drizzle with olive oil and sprinkle with salt and pepper. Spoon the cauliflower mixture into the mushroom caps.


  1. Ignite the Big Green Egg and heat to 200°C with the convEGGtor and the Stainless Steel Grid. In the meantime, continue preparing the scalloped potatoes: Finely chop the peeled garlic and shallot that you put aside. Heat a dash of oil in a saucepan and sauté the garlic and shallot. Stir in the cream and bring to the boil. Remove the pan from the heat and stir in the crème fraîche and egg. Season with salt and pepper. Remove the potatoes from the water, peel them and cut into slices of approx. ½ cm thick. Distribute the slices over six one-person oven dishes and pour the cream mixture over each.
  2. Place the oven dishes with the scalloped potatoes and the Round Drip Pan with the mushrooms on the grid. Close the lid of the EGG and allow to cook for 20 minutes. In the meantime, take the rack of veal ribs from the refrigerator and use a pestle and mortar to finely grind the coriander seed, caraway seed, black pepper, cloves and star anise. Add fine sea salt to taste and rub the mixture into the meat. Peel and chop the garlic and the shallots, and slice the dates into pieces.
  3. Remove the oven dishes and the Round Drip Pan from the grid. Use the EGGmitt to remove the grid and the convEGGtor from the EGG. Use the Cast Iron Grid Lifter to place the Cast Iron Grid in the EGG. Close the lid and bring the EGG to 200°C. Wait until the grid is at temperature and grill the rack of ribs on the Cast Iron Grid until brown on all sides.
  4. Remove the meat from the grid and place the Rectangular Drip Pan on the grid. Heat a dash of olive oil in the Drip Pan and sauté the garlic and shallots. Add the dates and deglaze with the veal stock and red wine. Remove the Drip Pan and Cast Iron Grid from the EGG, and place the convEGGtor and the stainless steel grid in the EGG together with the Drip Pan. Put the Ribs and Roasting Rack in the Drip Pan and set the rack of ribs on it. Close the lid of the EGG, ensure the dome temperature reaches approx. 150°C and leave the meat to cook for approx. 45 minutes until it reaches a core temperature of 54°C. Use a Dual Probe Remote Thermometer or a Instant Read Thermometer to check this. In the meantime, monitor whether the Rectangular Drip Pan contains enough moisture. Top it up with red wine or water as necessary.
  5. Once the meat has reached the desired core temperature, remove it and the V-Rack from the EGG and cover with aluminium foil. Pour the sauce that has collected in the Rectangular Drip Pan into a pan. Sprinkle the mushrooms in the Round Drip Pan with the Gruyère and place the oven dishes with scalloped potatoes on the grid. Place the Half Moon Raised Grid over the oven dishes and lay the green bean rolls on it. Close the lid of the EGG and leave to cook for 15 minutes. In the meantime, bring the sauce to the boil and stir in the butter.
  6. Cut the rack of ribs into neat slices and distribute them across the plates together with the stuffed mushrooms and green bean rolls. Pour a spoonful of sauce over each plate and serve with the scalloped potatoes on the side.

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