Quebec milk fed veal rib roast in apple wort

• 1 Quebec Milk-Fed Veal rib roast (6 ribs)
• Salt and pepper to taste
• Butter in sufficient quantity
• 1 sliced onion
• 250 ml (1 cup) mirepoix (carrots, celery and onions)
• 500 ml (2 cups) apple wort
• 100 g (1/3 cup) butter
• 100 g (1/3 cup) white sugar
• 2 baking apples peeled, cored and cut in 6 pieces
• 500 ml (2 cups) demi-glace sauce
• 45 ml (3 tbsp) white roux, if necessary

1. Trim and season milk-fed veal roast.

2. In a frying pan, melt butter and brown milk-fed veal rib roast. Remove from frying pan, place on a dripping pan on a layer of onions and cook in oven at 325°F (160°C) until inside temperature reaches 150°F (66°C).
3. Meanwhile, in the same frying pan, lightly brown the mirepoix and deglaze with apple wort.
4. Simmer for 5 minutes, strain through a cheese cloth and continue to reduce until sauce is like clear syrup. Set aside.
5. In another frying pan, at medium-high heat, slightly caramelize apple pieces in butter and sugar for approximately 2 minutes (apple pieces should remain slightly firm).
6. Deglaze frying pan with syrup, add demi-glace sauce and simmer until desired consistency (if necessary, make sauce thicker with white roux).
7. Remove meat from oven and let stand for 15 minutes.
8. Adjust sauce seasoning, slice milk-fed veal roast in between the ribs and serve with a mix of wild rice and apple pieces to decorate

Recipe provided by Alain Fortier, chef and training consultant for Quebec Milk-Fed Veal.