Quebec Grain-Fed Veal Rib Roast Braised en Papillote à la Provençale

Type of cut: roasts

Yield: 6 servings

Degree of difficulty: easy

Preparation: 15 minutes

Cooking: 2 hours

Cooking method: grilling/BBQ




  • 1 Quebec Grain-Fed Veal rib roast, 1.5 kg (3 lb)
  • 2 medium onions cut in thick slices
  • 4 Italian tomatoes cut in thick slices
  • Salt and ground pepper to taste
  • 60 ml (1/4 cup) red wine
  • 80 ml (1/3 cup) Dijon mustard
  • 125 ml (1/2 cup) black olives
  • 2 cloves of garlic pressed
  • 30 ml (2 tbsp) Provence herbs


  1. Preheat barbecue at 150-175°C (300-350°F).
  2. On the barbecue grill, if you want to have a “grilled” taste, sear all sides of the grain-fed veal roast.
  3. In the middle of a double sheet of aluminium foil or parchment paper, spread the onions and tomatoes.
  4. Place the veal roast on the vegetables, then salt and pepper.
  5. Lift up the sides of the aluminium foil, pour the wine on the roast, add the other ingredients and close into a papillote.
  6. Place the papillote on the upper grill of the barbecue. Do not turn the papillote during cooking.
  7. Cook until the meat gives away easily with pressure or the internal temperature reaches 90°C (195°F)*, approximately 2 hours.
  8. Remove the papillote from the barbecue and let sit 10 to 15 minutes, according to the size of the roast, so that the juices are evenly distributed.
  9. Slice the grain-fed veal roast and serve with dishes of your choice.

* You can calculate approximately 1 hour per inch of thickness of the meat at 175°C (350°F) for the internal temperature to reach 90°C (195°F) in the middle or for the meat to give away easily with pressure.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011