Oven-Baked Veal Ribs & Brisket – Fatty, Juicy, and Insanely Delicious

I make this meal at least once a month—and every single time, it’s a reminder of why I love it so much. Slow-cooked veal ribs and brisket are pure meaty perfection.

After three hours in the oven at 170°C (340°F), the fat melts into the meat, making it fall-off-the-bone tender and insanely juicy.

⚠️ Caution: This is not diet food! This is for people who love rich, flavorful, fatty meat. The kind of meal you sit down to enjoy, not just eat. Add in crispy roasted baby potatoes and a fresh tomato and bell pepper salad, and you’ve got a feast that never disappoints.

If you love real, juicy, slow-roasted meat, you’re in the right place. Let’s get cooking!

Ingredients Needed

I’ll put you every single ingredient and how much I’ve used. Of course, you can put everything to taste, or even replace some ingredients you don’t like with something more tastier for you.

• Veal ribs and brisket with bones (1.2 kg / 2.6 lbs)
• Baby potatoes (600 g / 1.3 lbs)
• Cherry tomatoes (50 g / 1.8 oz)
• Red bell pepper (1 medium-sized)
• Olive oil (2 tbsp total)
• Salt (3 tsp, or to taste)
• Black pepper (to taste)
• Smoked paprika (1 tsp)
• Vegeta (Podravka seasoning) (2 tsp)

Equipment Needed

Luckily, for this recipe, you need only things that you probably already have in your kitchen.

• Baking tray – Large enough to fit the meat and potatoes
• Aluminum foil – For covering the meat during the first two hours
• Sharp knife – For chopping vegetables and scoring the meat if needed
• Cutting board – For prepping meat and veggies
• Mixing bowl – For seasoning the potatoes and salad
• Tongs or spatula – For flipping the meat and potatoes while roasting
• Oven – Preheated to 170°C (340°F)
• Baking paper – optional but I’ve used it

Full Recipe: How to Make Slow-Cooked Veal Ribs & Brisket in the Oven

Here’s a step-by-step guide to making this meaty masterpiece.

1. Season the Meat

To get the best flavor, we start by seasoning the meat properly.

• Place the veal ribs and brisket on a cutting board.
• Drizzle 1 tbsp of olive oil over the meat and rub it in evenly.
• Sprinkle with 3 tsp of salt (about 1.5% of the meat’s weight) and black pepper to taste.
• Massage the seasoning into the meat, making sure it’s well coated.
• Let it rest at room temperature for at least 30 minutes. This allows the salt to penetrate the meat for better flavor.

2. Preheat the Oven & Start Roasting

While the meat is resting, preheat your oven to 170°C (340°F).

• Place the seasoned veal ribs and brisket in a baking tray (tepsija), bone-side down.
• Cover the tray tightly with aluminum foil. This keeps the moisture in, allowing the fat to slowly melt into the meat.
• Place the tray in the oven and bake for 1 hour without opening.

3. Prepare the Potatoes

After the meat has been in the oven for about 45 minutes, start preparing the potatoes.

• Wash 600 g (1.3 lbs) of baby potatoes and leave the skin on for extra crispiness.
• Cut them into quarters and place them in a mixing bowl.
• Add 1 tsp of smoked paprika, 2 tsp of Vegeta, and 1 tbsp of olive oil.
• Mix everything well, making sure the seasoning coats every piece.

4. Add the Potatoes to the Tray

Once the first hour of roasting is up, take the baking tray out of the oven.

• Carefully remove the foil (watch out for the steam!).
• Add the seasoned potatoes around the meat, making sure they’re spread out evenly.
• Cover the tray again with aluminum foil and return it to the oven.
• Continue baking for another 1 hour.

5. Uncover, Flip & Continue Roasting

Now the real magic happens—this step is what gives you that crispy, golden finish.

• After 2 hours total baking time, remove the tray from the oven and peel off the aluminum foil.
• Flip the meat and potatoes to ensure even browning.
• Return the tray to the oven uncovered.
• Continue roasting for another hour, flipping the meat and potatoes every 20 minutes to ensure they cook evenly.

6. Make the Simple Salad

While waiting for the final 20 minutes of roasting, prepare the salad.

• Wash and chop 1 medium red bell pepper and 5 cherry tomatoes.
• Place them in a bowl and season with a pinch of salt and black pepper.
• Drizzle with 1 tsp of olive oil and mix well.

This fresh, simple salad adds a nice contrast to the rich and fatty meat.

7. Serve & Enjoy!

After 3 hours total cooking time, the meat should be fall-off-the-bone tender and the potatoes crispy and golden.

• Remove the tray from the oven and let the meat rest for a few minutes before serving.
• Plate the veal ribs and brisket with the crispy potatoes and fresh salad.
• Grab a fork (or better yet, use your hands), and enjoy every juicy, meaty bite!

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All Images From This Recipe

Feel free to check out the gallery of all the images I took from this recipe.

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