Braised Denver Ribs - Featured Recipe -
Featured Recipes

Braised Denver Ribs

Categories: Entrees, Lamb
Step 1
4 racks • American Lamb spareribs
Roast ribs on a rack at 425 F degrees for 15 to 20 minutes to remove excess fat.

Remove and let cool. Cut into 4-inch pieces.
Step 2
Sea salt to taste
Freshly ground pepper to taste
4 tbsp • Seasoned flour
Season each piece with sea salt and pepper; dust with seasoned flour.
Step 3
4 tbsp • Olive oil
Heat olive oil over medium heat in an 8-quart heavy-bottom casserole pan. Brown the rib pieces in batches until all sides are dark brown. Remove each batch to a platter.
Step 4
4 whole • Carrots • small diced
3 stalk • Celery • peeled and small diced
3 clove • Garlic, large • thin sliced
Add onion, carrots, celery and garlic to the pan. Place the pan back on the stove over medium heat and cook, stirring occasionally, for 5 to 7 minutes, or until vegetables are

lightly browned.
Step 5
3 tbsp • Tomato paste
1 cup • Red wine
3 cup • Lamb stock
1/2 cup • Brown sugar
1/2 cup • Balsamic vinegar
6 sprig • Fresh rosemary
2 whole • Bay leaves
Stir in the tomato paste and cook 2 to 3 minutes. Add red wine; cook an additional 4 minutes. Add stock, sugar, vinegar, rosemary sprigs and bay leaves; stir to combine.

Add browned rib pieces. Cover and roast at 250F for at least 2 hours until ribs are fork tender.

Remove casserole from the oven. Remove the braised ribs to a heated platter.
Step 6
2 tbsp • Cold butter
Strain liquid into a stainless sauce pan, bring to high heat then simmer on low heat until reduced by half and sauce is a glaze. Season with salt and pepper to taste. Add butter. Brush glaze over the ribs.

Chef ’s Recommendation: Serve Braised Denver Ribs with roasted garlic mashed potatoes.


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