In a mini processor, combine Rossotti Ranch Seasoning, garlic cloves, olive oil, salt and pepper. Process to a paste.

Rub the paste all over the racks of veal. Set the racks in a roasting pan, cover with plastic wrap and refrigerate overnight.

Remove the meat from the refrigerator 2 hours before roasting.

Preheat oven to 450°. Arrange the racks back to back with the frenched bones crisscrossed and pointing upwards.

Roast the racks in the lower third of the oven for 15 minutes. Reduce the oven temperature to 350° and continue roasting for about 45 minutes - 1 hour, or until an instant-read thermometer inserted in the thickest part of the meat in the middle of one of the racks registers 130° for medium meat.

Transfer the rack to a carving board, cover loosely with foil and let rest for 15 minutes. The final temperature will be 140°-145°.

To serve, slice down between the rib bones a serve 1 chop per person.