Repeat this process until all the mix and leaves have been used up. Put the veal stock in an ovenproof dish. Place the balls seam side down in the stock and cook in the oven for 1 hour.

There's a reason that the ribeye is one of the most popular menu items at a steakhouse. It's cut from the upper rib cage, just below the shoulder, in an area of the cow that does very little work.