Rack of veal with red wine and pomegranate molasses

> 60 minutes
rack of veal
oven roasted
Wat Eet Elisa?


  1. Place the rack of veal in an ovenproof dish. Use a sharp knife to prick the meat on both sides so that the marinade can be absorbed.
  2. Place the olive oil, red wine, herbs, garlic, pomegranate molasses and butter in a measuring cup. Briskly whisk everything with a small whisk until the marinade is well combined.
  3. Pour the marinade over the rack of veal and use your hands to massage the marinade on both sides. Pour a few spoonfuls of marinade over the meat. Cover well with plastic wrap and then cover again with aluminium foil. Place the dish in the refrigerator. For the best results, marinate the meat 24 hours in advance. The meat then has sufficient time to absorb the marinade. 
  4. Remove the rack of veal from the refrigerator one hour before cooking. Let the meat come to room temperature. In the meantime, preheat the oven to 200°C (392°F), convection position.
  5. Remove the plastic wrap from the ovenproof dish and now only cover it with the aluminium foil. Press the edges of the foil around the dish tightly so that the meat can steam.
  6. Place the ovenproof dish in the oven and allow the rack of veal to steam for approximately one hour.
  7. Then turn down the oven temperature to 180°C (356°F), grill position.
  8. Remove the foil from the ovenproof dish and add the potatoes, cut into chunks, placing them around the rack of veal.
  9. Place the ovenproof dish back in the oven and grill until the potatoes and the meat are golden brown. This takes approximately 45 minutes. Turn the rack of veal every 15 minutes so that both sides can become nice and brown.
  10. Add the tomatoes on stem for the final 15 minutes. Snip the stems so that you have little bunches of about four tomatoes and place these on the potatoes around the rack of veal.
  11. Use this time to briefly steam the asparagus tips. Place them in a covered dish that is microwave-safe, sprinkling the asparagus with a little water and salt. Cover the dish, place it in the microwave and cook for five minutes at high power. The asparagus will be al dente and bright green. Rinse the asparagus immediately under cold water to prevent them from cooking further. Set the asparagus aside.
  12. The rack of veal is now ready and looks tender and juicy. Remove the meat from the oven and place it on a chopping board.
  13. Arrange the vegetables and potatoes nicely on a large serving platter. I used a wreath shape so that the rack of veal fits perfectly in the middle.
  14. You can cut (part of) the rack of veal into slices or leave whole. I cut off two slices and left the rest whole. Place the meat in the middle of the platter and pour over spoonfuls of the delicious jus made from red wine and pomegranate molasses. The presentation looks beautiful and the rack of veal will be the centrepiece of the Christmas dinner.

Enjoy your meal!

Source: Wat Eet Elisa?


  • 1.6 kg rack of veal
  • 100 ml olive oil
  • 100 ml red wine
  • 6 tsp salt
  • 8 cloves of pressed garlic
  • 3 tsp paprika
  • ½ tsp cayenne pepper
  • 4 tbsp pomegranate molasses
  • 3 tbsp liquid butter
  • 250 g cherry tomatoes on the stem
  • 8 small potatoes (waxy)
  • 100 g asparagus tips

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